In nutrition, diet is the sum of food consumed by a person or other organism,[1] the word diet often implies the use of specific intake of nutrition for health or weight-management reasons (with the two often being related). Although humans are omnivores, each culture and each person holds some food preferences or some food taboos, this may be due to personal tastes or ethical reasons. Individual dietary choices may be more or less healthy.

Complete nutrition requires ingestion and absorption of vitamins, minerals, essential amino acids from protein and essential fatty acids from fat-containing food, also food energy in the form of carbohydrate, protein, and fat. Dietary habits and choices play a significant role in the quality of life, health and longevity.

Some cultures and religions have restrictions concerning what foods are acceptable in their diet, for example, only Kosher foods are permitted by Judaism, and Halal foods by Islam. Although Buddhists are generally vegetarians, the practice varies and meat-eating may be permitted depending on the sects;[2] in Hinduism, vegetarianism is the ideal. Jains are strictly vegetarian and consumption of roots is not permitted.

Many people choose to forgo food from animal sources to varying degrees (e.g. flexitarianism, vegetarianism, veganism, fruitarianism) for health reasons, issues surrounding morality, or to reduce their personal impact on the environment, although some of the public assumptions about which diets have lower impacts are known to be incorrect.[3]Raw foodism is another contemporary trend. These diets may require tuning or supplementation such as vitamins to meet ordinary nutritional needs.

A particular diet may be chosen to seek weight loss or weight gain. Changing a subject's dietary intake, or "going on a diet", can change the energy balance and increase or decrease the amount of fat stored by the body, some foods are specifically recommended, or even altered, for conformity to the requirements of a particular diet. These diets are often recommended in conjunction with exercise. Specific weight loss programs can be harmful to health, while others may be beneficial and can thus be coined as healthy diets, the terms "healthy diet" and "diet for weight management" are often related, as the two promote healthy weight management. Having a healthy diet is a way to prevent health problems, and will provide the body with the right balance of vitamins, minerals, and other nutrients.[4]

1.
Dieting
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Dieting is the practice of eating food in a regulated and supervised fashion to decrease, maintain, or increase body weight. In other words, it is control or restriction of the diet. A restricted diet is often used by those who are overweight or obese, sometimes in combination with physical exercise, some people follow a diet to gain weight. Diets can also be used to maintain a body weight. In particular, diets can be designed to prevent or treat diabetes, Diets to promote weight loss can be categorized as, low-fat, low-carbohydrate, low-calorie, very low calorie and more recently flexible dieting. A meta-analysis of six randomized controlled trials found no difference between low-calorie, low-carbohydrate, and low-fat diets, with a 2–4 kilogram weight loss over 12–18 months in all studies, at two years, all calorie-reduced diet types cause equal weight loss irrespective of the macronutrients emphasized. In general, the most effective diet is any which reduces calorie consumption, other studies have found that the average individual maintains some weight loss after dieting. Weight loss by dieting, while of benefit to those classified as unhealthy, the first popular diet was Banting, named after William Banting. In his 1863 pamphlet, Letter on Corpulence, Addressed to the Public, he outlined the details of a particular low-carbohydrate, one of the first dietitians was the English doctor George Cheyne. He himself was tremendously overweight and would eat large quantities of rich food. He began a diet, taking only milk and vegetables. He began publicly recommending his diet for everyone suffering from obesity, in 1724, he wrote An Essay of Health and Long Life, in which he advises exercise and fresh air and avoiding luxury foods. The Scottish military surgeon, John Rollo, published Notes of a Diabetic Case in 1797 and it described the benefits of a meat diet for those suffering from diabetes, basing this recommendation on Matthew Dobsons discovery of glycosuria in diabetes mellitus. By means of Dobsons testing procedure Rollo worked out a diet that had success for what is now called type 2 diabetes, the first popular diet was Banting, named after the English undertaker William Banting. In 1863, he wrote a booklet called Letter on Corpulence, Addressed to the Public and his own diet was four meals per day, consisting of meat, greens, fruits, and dry wine. The emphasis was on avoiding sugar, sweet foods, starch, beer, milk, banting’s pamphlet was popular for years to come, and would be used as a model for modern diets. The pamphlets popularity was such that the question Do you bant, referred to his method, and eventually to dieting in general. His booklet remains in print as of 2007, the Atkins Diet was suggested by the American nutritionist Robert Atkins in 1958, in a research paper titled Weight Reduction

2.
Food
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Food is any substance consumed to provide nutritional support for an organism. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, the substance is ingested by an organism and assimilated by the organisms cells to provide energy, maintain life, or stimulate growth. Historically, humans secured food through two methods, hunting and gathering and agriculture, today, the majority of the food energy required by the ever increasing population of the world is supplied by the food industry. They address issues such as sustainability, biological diversity, climate change, nutritional economics, population growth, water supply, most food has its origin in plants. Some food is obtained directly from plants, but even animals that are used as sources are raised by feeding them food derived from plants. Cereal grain is a food that provides more food energy worldwide than any other type of crop. Corn, wheat, and rice – in all of their varieties – account for 87% of all grain production worldwide, most of the grain that is produced worldwide is fed to livestock. Some foods not from animal or plant sources include various edible fungi, fungi and ambient bacteria are used in the preparation of fermented and pickled foods like leavened bread, alcoholic drinks, cheese, pickles, kombucha, and yogurt. Another example is blue-green algae such as Spirulina, inorganic substances such as salt, baking soda and cream of tartar are used to preserve or chemically alter an ingredient. Many plants and plant parts are eaten as food and around 2,000 plant species are cultivated for food, many of these plant species have several distinct cultivars. Seeds of plants are a source of food for animals, including humans, because they contain the nutrients necessary for the plants initial growth, including many healthful fats. In fact, the majority of food consumed by human beings are seed-based foods, edible seeds include cereals, legumes, and nuts. Oilseeds are often pressed to produce rich oils - sunflower, flaxseed, rapeseed, sesame, seeds are typically high in unsaturated fats and, in moderation, are considered a health food, although not all seeds are edible. Large seeds, such as those from a lemon, pose a choking hazard, fruits are the ripened ovaries of plants, including the seeds within. Many plants and animals have coevolved such that the fruits of the former are a food source to the latter. Fruits, therefore, make up a significant part of the diets of most cultures, some botanical fruits, such as tomatoes, pumpkins, and eggplants, are eaten as vegetables. Vegetables are a type of plant matter that is commonly eaten as food. These include root vegetables, bulbs, leaf vegetables, stem vegetables, animals are used as food either directly or indirectly by the products they produce

3.
Nutrition
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Nutrition is the science that interprets the interaction of nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism. It includes food intake, absorption, assimilation, biosynthesis, catabolism, the diet of an organism is what it eats, which is largely determined by the availability, the processing and palatability of foods. A healthy diet includes preparation of food and storage methods that preserve nutrients from oxidation, heat or leaching, and they also provide preventive and therapeutic programs at work places, schools and similar institutions. Government regulation especially in terms of licensing, is less universal for the CCN than that of RD or RDN. Another advanced Nutrition Professional is a Certified Nutrition Specialist or CNS and these Board Certified Nutritionists typically specialize in obesity and chronic disease. In order to become certified, potential CNS candidate must pass an examination. This exam covers specific domains within the health sphere including, Clinical Intervention, a poor diet can cause the wasting of kwashiorkor in acute cases, and the stunting of marasmus in chronic cases of malnutrition. The first recorded dietary advice, carved into a Babylonian stone tablet in about 2500 BC, scurvy, later found to be a vitamin C deficiency, was first described in 1500 BC in the Ebers Papyrus. According to Walter Gratzer, the study of nutrition probably began during the 6th century BC, in China, the concept of Qi developed, a spirit or wind similar to what Western Europeans later called pneuma. Food was classified into hot and cold in China, India, Malaya, humours developed perhaps first in China alongside qi. Ho the Physician concluded that diseases are caused by deficiencies of elements, the first recorded nutritional experiment with human subjects is found in the Bibles Book of Daniel. Daniel and his friends were captured by the king of Babylon during an invasion of Israel, selected as court servants, they were to share in the kings fine foods and wine. But they objected, preferring vegetables and water in accordance with their Jewish dietary restrictions, the kings chief steward reluctantly agreed to a trial. Daniel and his friends received their diet for ten days and were compared to the kings men. Appearing healthier, they were allowed to continue with their diet, around 475 BC, Anaxagoras stated that food is absorbed by the human body and, therefore, contains homeomerics, suggesting the existence of nutrients. Around 400 BC, Hippocrates, who recognized and was concerned with obesity, the works that are still attributed to him, Corpus Hippocraticum, called for moderation and emphasized exercise. Salt, pepper and other spices were prescribed for various ailments in various preparations for example mixed with vinegar, in the 2nd century BC, Cato the Elder believed that cabbage could cure digestive diseases, ulcers, warts, and intoxication. Living about the turn of the millennium, Aulus Celsus, an ancient Roman doctor, believed in strong and weak foods

4.
Organism
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In biology, an organism is any contiguous living system, such as an animal, plant, fungus, protist, archaeon, or bacterium. All known types of organisms are capable of some degree of response to stimuli, reproduction, growth and development and homeostasis. An organism consists of one or more cells, when it has one cell it is known as an organism. Most unicellular organisms are of microscopic scale and are thus described as microorganisms. Humans are multicellular organisms composed of trillions of cells grouped into specialized tissues. An organism may be either a prokaryote or a eukaryote, prokaryotes are represented by two separate domains—bacteria and archaea. Eukaryotic organisms are characterized by the presence of a cell nucleus. Fungi, animals and plants are examples of kingdoms of organisms within the eukaryotes, estimates on the number of Earths current species range from 10 million to 14 million, of which only about 1.2 million have been documented. More than 99% of all species, amounting to five billion species. In 2016, a set of 355 genes from the last universal ancestor of all living organisms living was identified. The term organism first appeared in the English language in 1703 and it is directly related to the term organization. There is a tradition of defining organisms as self-organizing beings. An organism may be defined as an assembly of molecules functioning as a more or less stable whole that exhibits the properties of life. Dictionary definitions can be broad, using such as any living structure, such as a plant, animal, fungus or bacterium, capable of growth. Many definitions exclude viruses and possible man-made non-organic life forms, as viruses are dependent on the machinery of a host cell for reproduction. A superorganism is an organism consisting of individuals working together as a single functional or social unit. There has been controversy about the best way to define the organism, several contributions are responses to the suggestion that the category of organism may well not be adequate in biology. Viruses are not typically considered to be organisms because they are incapable of autonomous reproduction and this controversy is problematic because some cellular organisms are also incapable of independent survival and live as obligatory intracellular parasites

5.
Omnivore
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Omnivore /ˈɒmnivɔər/ is a consumption classification for animals that have the capability to obtain chemical energy and nutrients from materials originating from plant and animal origin. Often, omnivores also have the ability to incorporate food sources such as algae, fungi, omnivores come from diverse backgrounds that often independently evolved sophisticated consumption capabilities. For instance, dogs evolved from primarily carnivorous organisms while pigs evolved from primarily herbivorous organisms, what this means is that physical characteristics are often not reliable indicators of whether an animal has the ability to obtain energy and nutrients from both plant and animal matter. The variety of different animals that are classified as omnivores can be placed into categories depending on their feeding behaviors. Frugivores include maned wolves and orangutans, insectivores include swallows and pink fairy armadillos, granivores include large ground finches, all of these animals are omnivores, yet still fall into special niches in terms of feeding behaviors and preferred foods. Being omnivores gives these animals more food security in times or makes possible living in less consistent environments. The word omnivore derives from the Latin omnis, and vora, from vorare, having been coined by the French, traditionally the definition for omnivory was entirely behavioral by means of simply including both animal and vegetable tissue in the diet. This has subsequently conditioned two context specific definitions, behavioral, This definition is used to specify if a species or individual is actively consuming both plant and animal materials. Physiological, This definition is used in academia to specify species that have the capability to obtain energy. Though Carnivora is a taxon for species classification, no equivalent exists for omnivores. The Carnivora order does not include all species, and not all species within the Carnivora taxon are carnivorous. It is common to find physiological carnivores consuming materials from plants or physiological herbivores consuming material from animals, e. g. felines eating grass, from a behavioral aspect, this would make them omnivores, but from the physiological standpoint, this may be due to zoopharmacognosy. Physiologically, animals must be able to both energy and nutrients from plant and animal materials to be considered omnivorous. For instance, it is documented that animals such as giraffes, camels. Felines, which are regarded as obligate carnivores, occasionally eat grass to regurgitate indigestibles, aid with hemoglobin production. Occasionally, it is found that animals historically classified as carnivorous may deliberately eat plant material, for example, in 2013 it was considered that American alligators may be physiologically omnivorous once investigations had been conducted on why they occasionally eat fruits. It was suggested that alligators probably ate fruits both accidentally but also deliberately, life-history omnivores is a specialized classification given to organisms that change their eating habits during their life cycle. Some species, such as grazing waterfowl like geese, are known to eat animal tissue at one stage of their lives

6.
Vitamin
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A vitamin is an organic compound and a vital nutrient that an organism requires in limited amounts. For example, ascorbic acid is a vitamin for humans, supplementation is important for the treatment of certain health problems, but there is little evidence of nutritional benefit when used by otherwise healthy people. Thirteen vitamins are universally recognized at present, Vitamins are classified by their biological and chemical activity, not their structure. Thus, each vitamin refers to a number of compounds that all show the biological activity associated with a particular vitamin. Such a set of chemicals is grouped under an alphabetized vitamin generic descriptor title, such as vitamin A, which includes the compounds retinal, retinol, and four known carotenoids. Vitamers by definition are convertible to the form of the vitamin in the body. Some, such as vitamin D, have hormone-like functions as regulators of mineral metabolism, or regulators of cell and tissue growth and differentiation. The largest number of vitamins, the B complex vitamins, function as cofactors or the precursors for them. In this role, vitamins may be bound to enzymes as part of prosthetic groups, For example. They may also be less tightly bound to enzyme catalysts as coenzymes, for example, folic acid may carry methyl, formyl, and methylene groups in the cell. Although these roles in assisting enzyme-substrate reactions are vitamins best-known function, study of structural activity, function and their role in maintaining health is called vitaminology. Each vitamin is typically used in reactions, and therefore most have multiple functions. Vitamins are essential for the growth and development of a multicellular organism. Using the genetic blueprint inherited from its parents, a fetus begins to develop from the nutrients it absorbs and it requires certain vitamins and minerals to be present at certain times. These nutrients facilitate the chemical reactions that produce among other things, skin, bone, if there is serious deficiency in one or more of these nutrients, a child may develop a deficiency disease. Even minor deficiencies may cause permanent damage, for the most part, vitamins are obtained with food, but a few are obtained by other means. Humans can produce some vitamins from precursors they consume, examples include vitamin A, produced from beta carotene, and niacin, from the amino acid tryptophan. In those who are healthy, there is little evidence that supplements have any benefits with respect to cancer or heart disease

7.
Dietary mineral
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In the context of nutrition, a mineral is a chemical element required as an essential nutrient by organisms to perform functions necessary for life. Minerals originate in the earth and cannot be made by living organisms, most of the minerals in a human diet come from eating plants and animals or from drinking water. As a group, minerals are one of the four groups of essential nutrients, the others of which are vitamins, essential fatty acids, the five major minerals in the human body are calcium, phosphorus, potassium, sodium, and magnesium. All of the elements in a human body are called trace elements. The trace elements that have a specific function in the human body are iron, cobalt, copper, zinc, manganese, molybdenum, iodine. Most chemical elements that are ingested by organisms are in the form of simple compounds, plants absorb dissolved elements in soils, which are subsequently ingested by the herbivores that eat them, and the elements move up the food chain. Larger organisms may also consume soil or use mineral resources, such as salt licks, one element, cobalt, is available for use by animals only after having been processed into complex molecules by bacteria. Minerals are used by animals and microorganisms for the process of mineralizing structures, called biomineralization, used to construct bones, seashells, eggshells, exoskeletons and mollusc shells. At least twenty chemical elements are known to be required to support human biochemical processes by serving structural and functional roles as well as electrolytes, however, as many as twenty-nine elements in total are suggested to be used by mammals, as inferred by biochemical and uptake studies. Phosphorus makes up about 1% of a body weight. The last four major minerals make up only about 0. 85% of the weight of the body, together these eleven chemical elements make up 99. 85% of the body. Minerals are present in a human beings blood at certain mass. The figure below presents the concentrations of each of the elements discussed in this article. Depending on the concentrations, some are in part of the picture. The figure includes the values of other constituents of blood such as hormones. In the figure, minerals are color highlighted in purple, dietitians may recommend that minerals are best supplied by ingesting specific foods rich with the chemical element of interest. The elements may be present in the food or added to the food. The dietary focus on chemical elements derives from an interest in supporting the biochemical reactions of metabolism with the elemental components

8.
Food energy
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Food energy is chemical energy that animals derive from food and molecular oxygen through the process of cellular respiration. Humans and other animals need a minimum intake of energy to sustain their metabolism. Foods are composed chiefly of carbohydrates, fats, proteins, alcohol, water, vitamins, carbohydrates, fats, proteins, alcohol, and water represent virtually all the weight of food, with vitamins and minerals making up only a small percentage of the weight. Organisms derive food energy from carbohydrates, fats and proteins as well as organic acids, polyols. Some diet components that provide little or no energy, such as water, minerals, vitamins, cholesterol. Water, minerals, vitamins, and cholesterol are not broken down, fiber, a type of carbohydrate, cannot be completely digested by the human body. Ruminants can extract energy from the respiration of cellulose because of bacteria in their rumens. Using the International System of Units, researchers measure energy in joules or in its multiples, the kilojoule is most often used for food-related quantities. An older metric system unit of energy, still used in food-related contexts, is the calorie, more precisely. Within the European Union, both the kilocalorie and kilojoule appear on nutrition labels, in many countries, only one of the units is displayed, in the US and Canada labels spell out the unit as calorie or as Calorie. Fats and ethanol have the greatest amount of energy per gram,37 and 29 kJ/g. Proteins and most carbohydrates have about 17 kJ/g, carbohydrates that are not easily absorbed, such as fiber, or lactose in lactose-intolerant individuals, contribute less food energy. Polyols and organic acids contribute 10 kJ/g and 13 kJ/g respectively, the amount of water, fat, and fiber in foods determines those foods energy density. Theoretically, one could measure food energy in different ways, using the Gibbs free energy of combustion, however, the convention is to use the heat of the oxidation reaction, with the water substance produced being in the liquid phase. The American chemist Wilbur Atwater worked these corrections out in the late 19th century, based on the work of Atwater, it became common practice to calculate energy content of foods using 4 kcal/g for carbohydrates and proteins and 9 kcal/g for lipids. The system was improved by Annabel Merrill and Bernice Watt of the USDA. Many governments require food manufacturers to label the energy content of their products, in the European Union, manufacturers of packaged food must label the nutritional energy of their products in both kilocalories and kilojoules, when required. In Australia and New Zealand, the energy must be stated in kilojoules

9.
Health
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Health is the level of functional and metabolic efficiency of a living organism. In humans it is the ability of individuals or communities to adapt, other definitions have been proposed, among which a recent definition that correlates health and personal satisfaction. The definition of health has evolved over time, although this definition was welcomed by some as being innovative, it was also criticized as being vague, excessively broad, and was not construed as measurable. For a long time it was set aside as an impractical ideal, just as there was a shift from viewing disease as a state to thinking of it as a process, the same shift happened in definitions of health. Again, the WHO played a role when it fostered the development of the health promotion movement in the 1980s. This brought in a new conception of health, not as a state, the 1984 WHO revised definition of health defined it as the extent to which an individual or group is able to realize aspirations and satisfy needs, and to change or cope with the environment. Health is a resource for everyday life, not the objective of living, it is a concept, emphasizing social and personal resources. Thus, health referred to the ability to maintain homeostasis and recover from insults, since the late 1970s, the federal Healthy People Initiative has been a visible component of the United States’ approach to improving population health. Progress has been limited for many objectives, leading to concerns about the effectiveness of Healthy People in shaping outcomes in the context of a decentralized and uncoordinated US health system. Healthy People 2020 gives more prominence to health promotion and preventive approaches, a new expanded digital interface facilitates use and dissemination rather than bulky printed books as produced in the past. The impact of changes to Healthy People will be determined in the coming years. Systematic activities to prevent or cure health problems and promote health in humans are undertaken by health care providers. Applications with regard to animal health are covered by the veterinary sciences, studies have shown that high levels of stress can affect human health. Generally, the context in which an individual lives is of importance for both his health status and quality of their life. The concept of the field, as distinct from medical care. The report identified three interdependent fields as key determinants of an individuals health, the maintenance and promotion of health is achieved through different combination of physical, mental, and social well-being, together sometimes referred to as the health triangle. The WHOs 1986 Ottawa Charter for Health Promotion further stated that health is not just a state, Health is a positive concept emphasizing social and personal resources, as well as physical capacities. Health and illness can co-exist, as people with multiple chronic diseases or terminal illnesses can consider themselves healthy

10.
Longevity
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For example, a populations life expectancy at birth is the same as the average age at death for all people born in the same year. Longevity is best thought of as a term for general audiences meaning typical length of life, reflections on longevity have usually gone beyond acknowledging the brevity of human life and have included thinking about methods to extend life. Longevity has been a not only for the scientific community but also for writers of travel, science fiction. There are many difficulties in authenticating the longest human life span ever by modern verification standards, a life annuity is a form of longevity insurance. Various factors contribute to an individuals longevity, record-holding individuals include, Eilif Philipsen, first person to reach the ages of 100,101, and 102 and whose age could be validated. This defines the human life span, which is set by the oldest documented individual who ever lived. Sarah Knauss, the second oldest documented person in modern times, jiroemon Kimura, the oldest man in history whose age has been verified by modern documentation. Evidence-based studies indicate that longevity is based on two factors, genetics and lifestyle choices. Although over 200 gene variants have been associated with longevity according to a US-Belgian-UK research database of genetic variants. A2012 study found that even modest amounts of leisure time physical exercise can extend life expectancy by as much as 4.5 years, lymphoblastoid cell lines established from blood samples of centenarians have significantly higher activity of the DNA repair protein PARP than cell lines from younger individuals. These findings suggest that elevated PARP gene expression contributes to the longevity of centenarians, in a cohort study, the combination of a plant based diet, normal BMI, and not smoking accounted for differences up to 15 years in life expectancy. There are however many other factors potentially affecting longevity, including the impact of high peer competition. In preindustrial times, deaths at young and middle age were more common than they are today, deaths from childbirth were common for women, and many children did not live past infancy. In addition, most people who did attain old age were likely to die quickly from the above-mentioned untreatable health problems and this was also true for poorer people like peasants or laborers. Genealogists will almost certainly find ancestors living to their 70s, 80s, for example, an 1871 census in the UK found the average male life expectancy as being 44, but if infant mortality is subtracted, males who lived to adulthood averaged 75 years. The present male life expectancy in the UK is 77 years for males and 81 for females, Studies have shown that black American males have the shortest lifespans of any group of people in the US, averaging only 69 years. This reflects overall poorer health and greater prevalence of disease, obesity, diabetes. Women normally outlive men, and this was as true in pre-industrial times as today, theories for this include smaller bodies, a stronger immune system, and less tendency to engage in physically dangerous activities

11.
Kashrut
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Kashrut is a set of Jewish religious dietary laws. Food that may be consumed according to halakha is termed kosher /ˈkoʊʃər/ in English, from the Ashkenazi pronunciation of the Hebrew term kashér, there are also laws regarding agricultural produce that might impact the suitability of food for consumption. Most of the laws of kashrut are derived from the Torahs Books of Leviticus. Their details and practical application, however, are set down in the oral law, while the Torah does not state the rationale for most kashrut laws, many reasons have been suggested, including philosophical, practical and hygienic. Over the past century, there have developed numerous rabbinical organizations that certify products, manufacturers, currently, about a sixth of American Jews or 0. 3% of the American population fully keep kosher, and many more abstain from some non-kosher foods, especially pork. Some Jewish scholars say that kashrut should be categorized as laws for which there is no particular explanation, in this line of thinking, the dietary laws were given as a demonstration of Gods authority, and man must obey without asking why. However, Maimonides believed that Jews were permitted to seek out reasons for the laws of the Torah, some theologians have said that the laws of kashrut are symbolic in character, Kosher animals represent virtues, while non-kosher animals represent vices. The 1st century BCE Letter of Aristeas argues that the laws have been given, to awake pious thoughts and to form the character. This view reappears in the work of the 19th century Rabbi Samson Raphael Hirsch, the Torah prohibits seething the kid in its mothers milk. While the Bible does not provide a reason, it has suggested that the practice was perceived as cruel. These sparks of Holiness are released whenever a Jew manipulates any object for a reason, however. The Hasidic argument is that animals are imbued with signs that reveal the release of these sparks, in 1953, David Macht, an Orthodox Jew and proponent of the theory of biblical scientific foresight, conducted toxicity experiments on many kinds of animals and fish. At the same time, these explanations are controversial, scholar Lester L. Grabbe, writing in the Oxford Bible Commentary on Leviticus, says n explanation now almost universally rejected is that the laws in this section have hygiene as their basis. Although some of the laws of ritual purity roughly correspond to ideas of physical cleanliness. For example, there is no evidence that the animals are intrinsically bad to eat or to be avoided in a Mediterranean climate. The laws of kashrut can be classified according to the origin of the prohibition, biblically prohibited foods include, Non-kosher animals and birds, mammals require certain identifying characteristics, while birds require a tradition that they can be consumed. All invertebrates are non-kosher apart from certain types of locust, on which most communities lack a clear tradition, no reptiles or amphibians are kosher. Carrion, meat from an animal that has not been slaughtered according to the laws of shechita

12.
Judaism
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Judaism encompasses the religion, philosophy, culture and way of life of the Jewish people. Judaism is an ancient monotheistic Abrahamic religion, with the Torah as its text, and supplemental oral tradition represented by later texts such as the Midrash. Judaism is considered by religious Jews to be the expression of the relationship that God established with the Children of Israel. With between 14.5 and 17.4 million adherents worldwide, Judaism is the tenth-largest religion in the world, Judaism includes a wide corpus of texts, practices, theological positions, and forms of organization. Modern branches of Judaism such as Humanistic Judaism may be nontheistic, today, the largest Jewish religious movements are Orthodox Judaism, Conservative Judaism and Reform Judaism. Major sources of difference between groups are their approaches to Jewish law, the authority of the Rabbinic tradition. Orthodox Judaism maintains that the Torah and Jewish law are divine in origin, eternal and unalterable, Conservative and Reform Judaism are more liberal, with Conservative Judaism generally promoting a more traditional interpretation of Judaisms requirements than Reform Judaism. A typical Reform position is that Jewish law should be viewed as a set of guidelines rather than as a set of restrictions and obligations whose observance is required of all Jews. Historically, special courts enforced Jewish law, today, these still exist. Authority on theological and legal matters is not vested in any one person or organization, the history of Judaism spans more than 3,000 years. Judaism has its roots as a religion in the Middle East during the Bronze Age. Judaism is considered one of the oldest monotheistic religions, the Hebrews and Israelites were already referred to as Jews in later books of the Tanakh such as the Book of Esther, with the term Jews replacing the title Children of Israel. Judaisms texts, traditions and values strongly influenced later Abrahamic religions, including Christianity, Islam, many aspects of Judaism have also directly or indirectly influenced secular Western ethics and civil law. Jews are a group and include those born Jewish and converts to Judaism. In 2015, the world Jewish population was estimated at about 14.3 million, Judaism thus begins with ethical monotheism, the belief that God is one and is concerned with the actions of humankind. According to the Tanakh, God promised Abraham to make of his offspring a great nation, many generations later, he commanded the nation of Israel to love and worship only one God, that is, the Jewish nation is to reciprocate Gods concern for the world. He also commanded the Jewish people to one another, that is. These commandments are but two of a corpus of commandments and laws that constitute this covenant, which is the substance of Judaism

13.
Halal
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Halāl, also spelled hallal or halaal, is any object or action which is permissible to use or engage in, according to Islamic law. The term covers and designates food and drink as well as matters of daily life and it is one of five Ahkam—fard, mustahabb, halal, makruh, haram —that define the morality of human action in Islam. Mubah is also used to mean permissible or allowed in Islam, growth regions include Indonesia and Turkey. The European Union market for food has an estimated annual growth of around 15 percent and is worth an estimated US$30 billion. Several food companies offer halal processed foods and products, including foie gras, spring rolls, chicken nuggets, ravioli, lasagna, pizza. Halal ready meals are a consumer market for Muslims in Britain. The most common example of food is pork. While pork is the meat that categorically may not be consumed by Muslims. The criteria for non-pork items include their source, the cause of the animals death and it also depends on the Muslims madhab. Muslims must also ensure that all foods, as well as items like cosmetics. Frequently, these products contain animal by-products or other ingredients that are not permissible for Muslims to eat or use on their bodies, foods that are not considered halal for Muslims to consume include blood and intoxicants such as alcoholic beverages. If there is no food available and a Muslim is forced by necessity. Globally, halal certification has been criticized by anti-Halal lobby groups. The critics argue that the results in added costs, a requirement to officially certify intrinsically-halal foods, leads to consumers subsidising a particular religious belief. Australian Federation of Islamic Councils spokesman Keysar Trad told a journalist in July 2014 that this was an attempt to exploit anti-Muslim sentiments, the food must come from a supplier that uses halal practices. Dhabīḥah is the method of slaughter for all meat sources, excluding fish and other sea-life. This method of slaughtering animals consists of using a knife to make a swift, deep incision that cuts the front of the throat, the carotid artery, trachea. The head of an animal that is slaughtered using halal methods is aligned with the qiblah, in addition to the direction, permitted animals should be slaughtered upon utterance of the Islamic prayer Bismillah in the name of God

14.
Islam
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Islam is an Abrahamic monotheistic religion which professes that there is only one and incomparable God and that Muhammad is the last messenger of God. It is the worlds second-largest religion and the major religion in the world, with over 1.7 billion followers or 23% of the global population. Islam teaches that God is merciful, all-powerful, and unique, and He has guided mankind through revealed scriptures, natural signs, and a line of prophets sealed by Muhammad. The primary scriptures of Islam are the Quran, viewed by Muslims as the word of God. Muslims believe that Islam is the original, complete and universal version of a faith that was revealed many times before through prophets including Adam, Noah, Abraham, Moses. As for the Quran, Muslims consider it to be the unaltered, certain religious rites and customs are observed by the Muslims in their family and social life, while social responsibilities to parents, relatives, and neighbors have also been defined. Besides, the Quran and the sunnah of Muhammad prescribe a comprehensive body of moral guidelines for Muslims to be followed in their personal, social, political, Islam began in the early 7th century. Originating in Mecca, it spread in the Arabian Peninsula. The expansion of the Muslim world involved various caliphates and empires, traders, most Muslims are of one of two denominations, Sunni or Shia. Islam is the dominant religion in the Middle East, North Africa, sizable Muslim communities are also found in Horn of Africa, Europe, China, Russia, Mainland Southeast Asia, Philippines, Northern Borneo, Caucasus and the Americas. Converts and immigrant communities are found in almost every part of the world, Islam is a verbal noun originating from the triliteral root s-l-m which forms a large class of words mostly relating to concepts of wholeness, submission, safeness and peace. In a religious context it means voluntary submission to God, Islām is the verbal noun of Form IV of the root, and means submission or surrender. Muslim, the word for an adherent of Islam, is the active participle of the verb form. The word sometimes has connotations in its various occurrences in the Quran. In some verses, there is stress on the quality of Islam as a state, Whomsoever God desires to guide. Other verses connect Islām and dīn, Today, I have perfected your religion for you, I have completed My blessing upon you, still others describe Islam as an action of returning to God—more than just a verbal affirmation of faith. In the Hadith of Gabriel, islām is presented as one part of a triad that also includes imān, Islam was historically called Muhammadanism in Anglophone societies. This term has fallen out of use and is said to be offensive because it suggests that a human being rather than God is central to Muslims religion

15.
Buddhism
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Buddhism is a religion and dharma that encompasses a variety of traditions, beliefs and spiritual practices largely based on teachings attributed to the Buddha. Buddhism originated in India sometime between the 6th and 4th centuries BCE, from where it spread through much of Asia, two major extant branches of Buddhism are generally recognized by scholars, Theravada and Mahayana. Buddhism is the worlds fourth-largest religion, with over 500 million followers or 7% of the global population, Buddhist schools vary on the exact nature of the path to liberation, the importance and canonicity of various teachings and scriptures, and especially their respective practices. In Theravada the ultimate goal is the attainment of the state of Nirvana, achieved by practicing the Noble Eightfold Path, thus escaping what is seen as a cycle of suffering. Theravada has a following in Sri Lanka and Southeast Asia. Mahayana, which includes the traditions of Pure Land, Zen, Nichiren Buddhism, Shingon, rather than Nirvana, Mahayana instead aspires to Buddhahood via the bodhisattva path, a state wherein one remains in the cycle of rebirth to help other beings reach awakening. Vajrayana, a body of teachings attributed to Indian siddhas, may be viewed as a branch or merely a part of Mahayana. Tibetan Buddhism, which preserves the Vajrayana teachings of eighth century India, is practiced in regions surrounding the Himalayas, Tibetan Buddhism aspires to Buddhahood or rainbow body. Buddhism is an Indian religion attributed to the teachings of Buddha, the details of Buddhas life are mentioned in many early Buddhist texts but are inconsistent, his social background and life details are difficult to prove, the precise dates uncertain. Some hagiographic legends state that his father was a king named Suddhodana, his mother queen Maya, and he was born in Lumbini gardens. Some of the stories about Buddha, his life, his teachings, Buddha was moved by the innate suffering of humanity. He meditated on this alone for a period of time, in various ways including asceticism, on the nature of suffering. He famously sat in meditation under a Ficus religiosa tree now called the Bodhi Tree in the town of Bodh Gaya in Gangetic plains region of South Asia. He reached enlightenment, discovering what Buddhists call the Middle Way, as an enlightened being, he attracted followers and founded a Sangha. Now, as the Buddha, he spent the rest of his teaching the Dharma he had discovered. Dukkha is a concept of Buddhism and part of its Four Noble Truths doctrine. It can be translated as incapable of satisfying, the unsatisfactory nature, the Four Truths express the basic orientation of Buddhism, we crave and cling to impermanent states and things, which is dukkha, incapable of satisfying and painful. This keeps us caught in saṃsāra, the cycle of repeated rebirth, dukkha

16.
Hinduism
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Hinduism is a religion, or a way of life, found most notably in India and Nepal. Hinduism has been called the oldest religion in the world, and some practitioners and scholars refer to it as Sanātana Dharma, scholars regard Hinduism as a fusion or synthesis of various Indian cultures and traditions, with diverse roots and no founder. This Hindu synthesis started to develop between 500 BCE and 300 CE following the Vedic period, although Hinduism contains a broad range of philosophies, it is linked by shared concepts, recognisable rituals, cosmology, shared textual resources, and pilgrimage to sacred sites. Hindu texts are classified into Shruti and Smriti and these texts discuss theology, philosophy, mythology, Vedic yajna, Yoga, agamic rituals, and temple building, among other topics. Major scriptures include the Vedas and Upanishads, the Bhagavad Gita, prominent themes in Hindu beliefs include the four Puruṣārthas, the proper goals or aims of human life, namely Dharma, Artha, Kama and Moksha, karma, samsara, and the various Yogas. Hindu practices include such as puja and recitations, meditation, family-oriented rites of passage, annual festivals. Some Hindus leave their world and material possessions, then engage in lifelong Sannyasa to achieve Moksha. Hinduism prescribes the eternal duties, such as honesty, refraining from injuring living beings, patience, forbearance, self-restraint, Hinduism is the worlds third largest religion, with over one billion followers or 15% of the global population, known as Hindus. The majority of Hindus reside in India, Nepal, Mauritius, the Caribbean, the word Hindu is derived from the Indo-Aryan/Sanskrit word Sindhu, the Indo-Aryan name for the Indus River in the northwestern part of the Indian subcontinent. The term Hindu in these ancient records is a geographical term, the Arabic term al-Hind referred to the people who live across the River Indus. This Arabic term was taken from the pre-Islamic Persian term Hindū. By the 13th century, Hindustan emerged as an alternative name of India. It was only towards the end of the 18th century that European merchants and colonists began to refer to the followers of Indian religions collectively as Hindus. The term Hinduism, then spelled Hindooism, was introduced into the English language in the 18th-century to denote the religious, philosophical, because of the wide range of traditions and ideas covered by the term Hinduism, arriving at a comprehensive definition is difficult. The religion defies our desire to define and categorize it, Hinduism has been variously defined as a religion, a religious tradition, a set of religious beliefs, and a way of life. From a Western lexical standpoint, Hinduism like other faiths is appropriately referred to as a religion, in India the term dharma is preferred, which is broader than the western term religion. Hindu traditionalists prefer to call it Sanatana Dharma, the study of India and its cultures and religions, and the definition of Hinduism, has been shaped by the interests of colonialism and by Western notions of religion. Since the 1990s, those influences and its outcomes have been the topic of debate among scholars of Hinduism, Hinduism as it is commonly known can be subdivided into a number of major currents

17.
Diet in Hinduism
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Diet in Hinduism varies with its diverse traditions. The ancient and medieval Hindu texts do not explicitly prohibit eating meat, many Hindus prefer a vegetarian or lacto-vegetarian lifestyle, and methods of food production that are in sync with nature, compassionate, and respectful of other life forms as well as nature. Most Hindu sects and gurus also promote a sattvic vegetarian diet as an obligation as part of living a lifestyle that causes minimum harm to other lifeforms. The diet of Hindus may include eggs and meat, however, often they favor jhatka style preparation of meat since Hindus believe that this method minimizes trauma and suffering to the animal. Ancient Hindu texts describe the whole of creation as a vast food chain, Hindu mendicants avoid preparing their own food, relying either on begging for leftovers or harvesting seeds and fruits from forests, as this minimizes the likely harm to other life forms and nature. The Vedic texts have conflicting verses, which scholars have interpreted to support or opposition to meat-based food. In some verses, the oldest Hindu text, the Rigveda, denounces eating meat of cattle and horses, Some consider this as a disapproval of cow slaughter and meat eating in general. However, elsewhere the Rig Veda says, These verses mention deity Indra eating bulls, but states Pandit, these verses are in the context of demons and evil spirits stealing the cattle and the milk. The Upanishads and Sutra texts of Hinduism discuss moderate diet and proper nutrition, the Upanishads and Sutra texts invoke the concept of virtuous self-restraint in matters of food, while the Samhitas discuss what and when certain foods are suitable. A few Hindu texts such as Hathayoga Pradipika combine both, moderation in diet is called Mitahara, and this is discussed in Shandilya Upanishad, as well as by Svātmārāma as a virtue. It is one of the yamas discussed in ancient Indian texts, the Upanishad, states Stiles, notes “from food life springs forth, by food it is sustained, and in food it merges when life departs”. The Bhagavad Gita includes verses on diet and moderation in food in Chapter 6 and it states in verse 6.16 that a Yogi must neither eat too much nor too little, neither sleep too much nor too little. Understanding and regulating one’s established habits about eating, sleeping and recreation is suggested as essential to the practice of yoga in verse 6.17. Verse 251, for instance, questions how can one be possessed of kindness, who, to increase his own flesh, eats the flesh of other creatures. It also says that the wise, who are devoid of mental delusions, do not eat the body of other creatures, suggesting that flesh is nothing. This text, written before 400 CE, and sometimes called the Tamil Veda, discusses eating habits and its role in a healthy life, dedicating Chapter 95 of Book 7 to it. Tirukkuṛaḷ states in verses 943 through 945, eat in moderation, tiruvalluvar also emphasizes overeating has ill effects on health, in verse 946, as “the pleasures of health abide in the man who eats moderately. The pains of disease dwell with him who eats excessively. ”The practice of Mitahara, in Hathayoga Pradipika, includes avoiding stale, impure and tamasic foods, and consuming moderate amounts of fresh, vital and sattvic foods

18.
Jainism
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Jainism, traditionally known as Jain Dharma, is an ancient Indian religion belonging to the śramaṇa tradition. The central tenet is non-violence and respect all living beings. The three main principles of Jainism are ahimsa, anekantavada and aparigraha, followers of Jainism take five main vows, ahimsa, satya, asteya, brahmacharya and aparigraha. Jain monks and nuns observe these vows absolutely whereas householders observe them within their practical limitations, self-discipline and asceticism are thus major focuses of Jainism. The word Jain derives from the Sanskrit word jina, a human being who has conquered all inner passions like attachment, desire, anger, pride, greed, etc. is called Jina. Followers of the path practiced and preached by the jinas are known as Jains, Parasparopagraho Jivanam is the motto of Jainism. Jains trace their history through a succession of teachers and revivers of the Jain path known as Tirthankaras. In the current era, this started with Rishabhdeva and concluded with Mahavira, Jains believe that Jainism is eternal and while it may be forgotten, it will be revived from time to time. The majority of Jains reside in India, with 6-7 million followers, Jainism is smaller than many other major world religions. Outside of India, some of the largest Jain communities are present in Canada, Europe, Kenya, the UK, Suriname, Fiji, contemporary Jainism is divided into two major sects, Digambara and Śvētāmbara. Namokar Mantra is the most common and basic prayer in Jainism, major Jain festivals include Paryushana and Daslakshana, Mahavir Jayanti, and Diwali. The principle of ahimsa is the most fundamental and well-known aspect of Jainism, the everyday implementation of the principle of non-violence is more comprehensive than in other religions and is the hallmark for Jain identity. Jains believe in avoiding harm to others thoughts, speech. According to the Jain text, Purushartha Siddhyupaya, killing any living being out of passions is hiṃsā, Jains extend the practice of nonviolence and kindness not only towards other humans but towards all living beings. For this reason, vegetarianism is a hallmark of Jain identity, if there is violence against animals during the production of dairy products, veganism is encouraged. Jainism has an elaborate framework on types of life and includes life-forms that may be invisible. Therefore, after humans and animals, insects are the living being offered protection in Jain practice. For example, insects in the home are often escorted out instead of killed, Jainism teaches that intentional harm and the absence of compassion make an action more violent

19.
Vegetarianism
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Vegetarianism /vɛdʒɪˈtɛəriənɪzəm/ is the practice of abstaining from the consumption of meat, and may also include abstention from by-products of animal slaughter. Vegetarianism may be adopted for various reasons, many people object to eating meat out of respect for sentient life. Such ethical motivations have been codified under various religious beliefs, as well as animal rights advocacy, other motivations for vegetarianism are health-related, political, environmental, cultural, aesthetic, economic, or personal preference. A vegan diet excludes all animal products, including eggs and dairy, some vegans also avoid other animal products such as beeswax, leather or silk clothing, and goose-fat shoe polish. Often, prior to purchase or consumption, vegetarians will scrutinize products for animal-derived ingredients, vegetarians feelings vary with regard to these ingredients. Semi-vegetarian diets consist largely of vegetarian foods but may include fish or poultry, or sometimes other meats and those with diets containing fish or poultry may define meat only as mammalian flesh and may identify with vegetarianism. A pescetarian diet has been described as fish but no other meat, the term vegetarian has been in use since 1839 to refer to what was previously described as a vegetable diet. The word is believed to be a compound of vegetable. The term was popularized with the foundation of the Vegetarian Society in Manchester, the earliest occurrences of the term seem to be related to Alcott House, a school on the north side of Ham Common, London, opened in July 1838 by James Pierrepont Greaves. The earliest record of vegetarianism comes from Indus Valley Civilization as early as the 7th century BCE, in the Indian culture, the diet was closely connected with the attitude of nonviolence towards animals and was promoted by religious groups and philosophers. The ancient Indian work of Tirukkural explicitly and unambiguously emphasizes vegetarianism, chapter 26 of the Tirukkural, through couplets 251 to 260, deals exclusively on vegetarianism or veganism. Among the Hellenes, Egyptians and others, it had medical or ritual purification purposes and those nanny goats, ewes and sows which are with young or giving milk to their young are protected, and so are young ones less than six months old. Cocks are not to be caponized, husks hiding living beings are not to be burnt, one animal is not to be fed to another. —Edicts of Ashoka, Fifth Pillar Following the Christianization of the Roman Empire in late antiquity, vegetarianism practically disappeared from Europe, as it did on other continents, except India. Several orders of monks in medieval Europe restricted or banned the consumption of meat for ascetic reasons and it re-emerged during the Renaissance, becoming more widespread in the 19th and 20th centuries. In 1847, the first Vegetarian Society was founded in the United Kingdom, Germany, the Netherlands, in 1886, the vegetarian colony Nueva Germania was founded in Paraguay, though its vegetarian aspect would prove short-lived. The International Vegetarian Union, an association of the societies, was founded in 1908. In the Western world, the popularity of vegetarianism grew during the century as a result of nutritional, ethical

20.
Veganism
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Veganism is both the practice of abstaining from the use of animal products, particularly in diet, and an associated philosophy that rejects the commodity status of animals. A follower of either the diet or the philosophy is known as a vegan, distinctions are sometimes made between several categories of veganism. Dietary vegans refrain from consuming animal products, not only meat but also eggs, dairy products and other animal-derived substances. The term ethical vegan is often applied to those who not only follow a diet but extend the philosophy into other areas of their lives. Donald Watson coined the term vegan in 1944 when he co-founded the Vegan Society in England, at first he used it to mean non-dairy vegetarian, but from 1951 the society defined it as the doctrine that man should live without exploiting animals. Interest in veganism increased in the 2010s, more vegan stores opened, and vegan options became increasingly available in supermarkets and restaurants in many countries. Well-planned vegan diets can reduce the risk of some types of chronic disease and they are regarded as appropriate for all stages of the life-cycle by the American Academy of Nutrition and Dietetics. The German Society for Nutrition cautions against vegan diets for children, because uncontaminated plant foods do not provide vitamin B12, researchers agree that vegans should eat B12-fortified foods or take a supplement. The origin of the English term vegetarian is unknown, the earliest known use is attributed to the actress Fanny Kemble, writing around 1839 in Georgia in the United States. The practice can be traced to Indus valley civilization in 3300 -1300 BCE Ancient India, the earliest known vegan was the Arab poet Al-Maʿarri. Vegetarianism established itself as a significant movement in 19th-century England and the United States, a minority of vegetarians avoided animal food entirely. Lambe called animal food an habitual irritation, and argued that ilk eating and flesh eating are but branches of a common system, and they must stand or fall together. Sylvester Grahams meatless Graham diet—mostly fruit, vegetables, water, several vegan communities were established around this time. In 1843 members of Alcott House created the British and Foreign Society for the Promotion of Humanity and Abstinence from Animal Food, led by Sophia Chichester, Alcott House also helped to establish the British Vegetarian Society, which held its first meeting in 1847 in Ramsgate, Kent. Belongs to the more moderate division. The first known vegan cookbook, Rupert H. Wheldons No Animal Food, the consumption of milk and eggs became a battleground over the following decades. There were regular discussions about it in the Vegetarian Messenger, it appears from the pages that many opponents of veganism came from within the vegetarian community. This lent support to the position, although Gandhi himself drank goats milk

21.
Fruitarianism
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Fruitarianism is a diet that consists entirely or primarily of fruits in the botanical sense, and possibly nuts and seeds, without animal products. Fruitarianism is a subset of dietary veganism, fruitarianism may be adopted for different reasons, including ethical, religious, environmental, cultural, economic, and health reasons. There are many varieties of the diet, some people whose diet consists of 75% or more fruit consider themselves fruitarians. Some fruitarians will eat only what falls naturally from a plant and these foods consist primarily of culinary fruits, nuts, and seeds. According to author Adam Gollner, some fruitarians eat only fallen fruit, others believe they should eat only plants that spread seeds when the plant is eaten. Others eat seeds and some cooked foods, some fruitarians use the botanical definitions of fruits and consume pulses, such as beans, peas, or other legumes. Other fruitarians diets include raw fruits, dried fruits, nuts, honey and olive oil, or fruits, nuts, beans and they believe that a return to an Eden-like paradise will require simple living and a holistic approach to health and diet. Some fruitarians wish, like Jains, to avoid killing anything, including plants, some fruitarians say that eating some types of fruit does the parent plant a favor and that fleshy fruit has evolved to be eaten by animals, to achieve seed dispersal. For some fruitarians, the motivation comes from a fixation on a utopian past, their hope being to return to a past that predates an agrarian society, another common motivation is the desire to eliminate perceived toxicity within the body. For others, the appeal of a fruitarian diet comes from the challenge that the nature of this diet provides. Walker said, I dont want to make too much of this yet, but it is quite a surprise. In 1971, a study by B. J. Meyer was published in the South African Medical Journal describing how lipid profiles. In a further trial in the study, body weights of overweight subjects showed a tendency to level off at the ideal weight. According to nutritionists, adults must be not to follow a fruit-only diet for too long. A fruitarian diet is unsuitable for children, and several children have died due to having fruitarian diets imposed on them. Fruitarianism is even more restrictive than veganism or raw veganism, maintaining this diet over a long period can result in dangerous deficiencies, a risk that many fruitarians try to ward off through nutritional testing and vitamin injections. The Health Promotion Program at Columbia University reports that a diet can cause deficiencies in calcium, protein, iron, zinc, vitamin D, most B vitamins. When the body does not take in enough protein, it out on amino acids

22.
Raw foodism
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Raw foodism is the dietary practice of eating only, or mostly, uncooked, unprocessed foods. Depending on the philosophy, or type of lifestyle and results desired, raw food diets may include a selection of fruits, vegetables, nuts, seeds, eggs, fish, meat, and dairy products. Raw food diets are composed entirely or mostly of food that is uncooked or which is cooked at low temperatures. A raw vegan diet consists of unprocessed, raw plant foods, Raw vegans such as Brian Clement, Gabriel Cousens, Thierry Browers a. k. a. Superlight, and Douglas Graham believe that foods cooked above this temperature have lost much of their value and are less healthy or even harmful to the body. However, enzymes, as other proteins consumed in the diet, are denatured and eventually lysed by the digestive process. Typical foods included in raw food diets are fruits, vegetables, nuts, seeds, among raw vegans there are some subgroups such as fruitarians, juicearians, or sproutarians. Fruitarians eat primarily or exclusively fruits, berries, seeds, juicearians process their raw plant foods into juice. Sproutarians adhere to a diet consisting mainly of sprouted seeds, vegetarianism is a diet that excludes meat, fish, and poultry, but allows dairy and/or eggs. Common foods include fruit, vegetables, sprouts, nuts, seeds, grains, legumes, dairy, eggs, there are several variants of this diet, including raw versions. Raw foods included on such diets have not been heated above 40 °C, Raw animal foodists believe that foods cooked above this temperature have lost a lot of their nutritional value and are less bioavailable. Examples of raw food diets include the Primal Diet, anopsology. The Primal Diet consists of fatty meats, organ meats, dairy, honey, minimal fruit and vegetable juices, and coconut products, all raw. A number of traditional aboriginal diets consisted of large quantities of raw meats, organ meats, and berries, including the traditional diet of the Nenets tribe of Siberia, patients in the clinic were fed raw foods, including muesli, which was created there. These ideas were dismissed by scientists and the profession of his day as quackery. Other proponents from the part of the twentieth century include Ann Wigmore, Norman W. Walker. Shelton was arrested, jailed, and fined numerous times for practicing medicine without a license during his career as an advocate of rawism and other alternative health and diet philosophies. Sheltons legacy, as popularized by books like Fit for Life by Harvey, Leslie Kentons book Raw Energy - Eat Your Way to Radiant Health, published in 1984, added popularity to foods such as sprouts, seeds, and fresh vegetable juices

23.
Diet food
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Diet food refers to any food or beverage whose recipe is altered to reduce fat, carbohydrates, and/or sugar in order to make it part of a weight loss program or diet. Such foods are intended to assist in weight loss or a change in body type. In addition to other words or phrases are used to identify and describe these foods including light, zero calorie, low calorie, low fat, no fat. In some areas use of terms may be regulated by law. For example, in the U. S. a product labeled as low fat must not contain more than 3 grams of fat per serving, the process of making a diet version of a food usually requires finding an acceptable low-food-energy substitute for some high-food-energy ingredient. This can be as simple as replacing some or all of the sugar with a sugar substitute as is common with diet soft drinks such as Coca-Cola. In some snacks, the food may be baked instead of fried thus reducing the food energy, in other cases, low-fat ingredients may be used as replacements. In whole grain foods, the fiber content effectively displaces some of the starch component of the flour. Since certain fibers have no energy, this results in a modest energy reduction. S. Cause cancer or other health problems. Numerous research studies confirm that artificial sweeteners are generally safe in limited quantities, in many low-fat and fat-free foods the fat is replaced with sugar, flour, or other full-food-energy ingredients, and the reduction in food energy value is small, if any. Furthermore, an excess of sugar is stored as fat. This unhealthy weight gain is only aided by the effects of preservatives and additives present in the food which are not accounted for in the food label. Finally, there are many debates regarding the contributions the diet food and weight loss industries makes toward body-fat shaming, some have subverted the idea that diet food is necessary, let alone desireable. Negative-calorie food Olestra Online weight loss plans

24.
Physical exercise
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Physical exercise is any bodily activity that enhances or maintains physical fitness and overall health and wellness. Frequent and regular physical exercise boosts the immune system and helps prevent diseases of such as cardiovascular disease, type 2 diabetes. Childhood obesity is a global concern, and physical exercise may help decrease some of the effects of childhood. Some care providers call exercise the miracle or wonder drug—alluding to the variety of benefits that it can provide for many individuals. Aside from the advantages, these benefits may include different social rewards for staying active while enjoying the environment of one’s culture. Many individuals choose to exercise publicly outdoors where they can congregate in groups, socialize, in the United Kingdom two to four hours of light activity are recommended during working hours. The goal of aerobic exercise is to increase cardiovascular endurance, examples of aerobic exercise include cycling, swimming, brisk walking, skipping rope, rowing, hiking, playing tennis, continuous training, and long slow distance training. Anaerobic exercise, which includes strength and resistance training, can firm, strengthen, and tone muscles, as well as improve bone strength, balance, examples of strength moves are push-ups, pull-ups, lunges, and bicep curls using dumbbells. Anaerobic exercise also include training, functional training, eccentric training, Interval training, sprinting. Flexibility exercises stretch and lengthen muscles, activities such as stretching help to improve joint flexibility and keep muscles limber. The goal is to improve the range of motion which can reduce the chance of injury, Physical exercise can also include training that focuses on accuracy, agility, power, and speed. Sometimes the terms dynamic and static are used, dynamic exercises such as steady running, tend to produce a lowering of the diastolic blood pressure during exercise, due to the improved blood flow. Conversely, static exercise can cause the pressure to rise significantly. Some studies indicate that exercise may increase life expectancy and the quality of life. People who participate in moderate to high levels of exercise have a lower mortality rate compared to individuals who by comparison are not physically active. Moderate levels of exercise have been correlated with preventing aging by reducing inflammatory potential, the majority of the benefits from exercise are achieved with around 3500 metabolic equivalent minutes per week. A lack of physical activity causes approximately 6% of the burden of disease from coronary disease, 7% of type 2 diabetes, 10% of breast cancer. Overall, physical inactivity causes 9% of premature mortality worldwide, individuals can increase fitness following increases in physical activity levels

25.
Healthy diet
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A healthy diet is one that helps to maintain or improve overall health. A healthy diet provides the body with essential nutrition, fluid, adequate essential amino acids from protein, essential fatty acids, vitamins, minerals, the requirements for a healthy diet can be met from a variety of plant-based and animal-based foods. A healthy diet supports energy needs and provides for human nutrition without exposure to toxicity or excessive weight gain from consuming excessive amounts. Where lack of calories is not an issue, a balanced diet is also thought to be important for lowering health risks, such as obesity, heart disease, type 2 diabetes, hypertension. Various nutrition guides are published by medical and governmental institutions to educate the public on what they should be eating to promote health, Nutrition facts labels are also mandatory in some countries to allow consumers to choose between foods based on the components relevant to health. The idea of dietary therapy is quite old and thus has both modern forms and prescientific forms. For additional clarification, a five-word modifier helps, go easy on junk foods, although you may feel as though advice about nutrition is constantly changing, the basic ideas behind my four precepts have not changed in half a century. And they leave plenty of room for enjoying the pleasures of food, david L. Katz, who reviewed the most prevalent popular diets in 2014, noted, The weight of evidence strongly supports a theme of healthful eating while allowing for variations on that theme. Knowledge in this case is not, as of yet, power, limit intake of fats, and prefer unsaturated fats to saturated fats and trans fats. Increase consumption of plant foods, particularly fruits, vegetables, legumes, whole grains, a 2003 report recommends less than 10% of calorie intake from simple sugars. Limit salt / sodium consumption from all sources and ensure that salt is iodized, other recommendations include, Essential micronutrients such as vitamins and certain minerals. Avoiding directly poisonous and carcinogenic substances, avoiding foods contaminated by human pathogens. WHO recommends an intake of less than 5 grams of salt per day for the prevention of cardiovascular disease, the Dietary Guidelines for American by the United States Department of Agriculture recommends three healthy patterns of diet, summarized in table below, for a 2000 kcal diet. S. Food group amounts per day, unless noted per week and this healthy diet is full of a wide range of various non-starchy vegetables and fruits, that provide different colors including red, green, yellow, white, purple, and orange. They note that tomato cooked with oil, allium vegetables like garlic and this healthy diet is low in energy density, which may protect against weight gain and associated diseases. Finally, limiting consumption of drinks, limiting energy rich foods, including “fast foods” and red meat. Overall, researchers and medical policy conclude that this diet can reduce the risk of chronic disease. In children less than 25 gms of added sugar is recommended per day, other recommendations include no extra sugars in those under 2 years old and less than one soft drink per week

26.
Developed country
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Which criteria are to be used and which countries can be classified as being developed are subjects of debate. Developed countries have post-industrial economies, meaning the sector provides more wealth than the industrial sector. They are contrasted with developing countries, which are in the process of industrialization, or undeveloped countries, which are pre-industrial and almost entirely agrarian. As of 2015, advanced economies comprise 60. 8% of global GDP based on values and 42. 9% of global GDP based on purchasing-power parity according to the International Monetary Fund. In 2015, the ten largest advanced economies by GDP in both nominal and PPP terms were Australia, Canada, France, Germany, Italy, Japan, South Korea, Spain, the United Kingdom, and the United States. The term industrialized country may be ambiguous, as industrialization is an ongoing process that is hard to define. The first industrialized country was the United Kingdom, followed by Belgium, later it spread further to Germany, United States, France and other Western European countries. According to some such as Jeffrey Sachs, however, the current divide between the developed and developing world is largely a phenomenon of the 20th century. Economic criteria have tended to dominate discussions, one such criterion is income per capita, countries with high gross domestic product per capita would thus be described as developed countries. Another economic criterion is industrialization, countries in which the tertiary and quaternary sectors of industry dominate would thus be described as developed. More recently another measure, the Human Development Index, which combines an economic measure, national income, with other measures, indices for life expectancy and this criterion would define developed countries as those with a very high rating. According to the United Nations Statistics Division, There is no established convention for the designation of developed, the UN HDI is a statistical measure that gauges a countrys level of human development. While there is a correlation between having a high HDI score and a prosperous economy, the UN points out that the HDI accounts for more than income or productivity. Unlike GDP per capita or per capita income, the HDI takes into account how income is turned into education and health opportunities, since 1990, Norway, Japan, Canada and Iceland have had the highest HDI score. The top 47 countries have scores ranging from 0.793 in Barbados to 0.955 in Norway, many countries listed by IMF or CIA as advanced, possess an HDI over 0.788. Many countries possessing an HDI of 0.788 and over are also listed by IMF or CIA as advanced, thus, many advanced economies are characterized by an HDI score of 0.9 or higher. Since April 2016, the IMF classifies Macau as an advanced economy, the latest index was released on 14 December 2015 and covers the period up to 2014. The following are the 49 countries in the top quartile - having an HDI above 0.8, = Increase = No increase or decrease = Decrease The number in parentheses represents the number of ranks the country has climbed relative to the ranking in 2014 report

27.
Carnivore
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Animals that depend solely on animal flesh for their nutrient requirements are called obligate carnivores while those that also consume non-animal food are called facultative carnivores. A carnivore that sits at the top of the chain is termed an apex predator. Plants that capture and digest insects are called carnivorous plants, similarly, fungi that capture microscopic animals are often called carnivorous fungi. The word carnivore sometimes refers to the mammalian order Carnivora, while many Carnivora meet the definition of being meat eaters, not all do, and even fewer are true obligate carnivores. In addition, there are plenty of species that are not members of Carnivora. Outside the animal kingdom, there are several genera containing carnivorous plants, the former are predominantly insectivores, while the latter prey mostly on microscopic invertebrates, such as nematodes, amoebae and springtails. Carnivores are sometimes characterized by the type of prey that they consume, for example, animals that eat insects and similar invertebrates primarily or exclusively are called insectivores, while those that eat fish primarily or exclusively are called piscivores. The first tetrapods, or land-dwelling vertebrates, were piscivorous amphibians known as labyrinthodonts and they gave rise to insectivorous vertebrates and, later, to predators of other tetrapods. Carnivores may alternatively be classified according to the percentage of meat in their diet, obligate carnivores or true carnivores depend on the nutrients found only in animal flesh for their survival. For instance, felids including the cat are obligate carnivores requiring a diet of primarily animal flesh. Characteristics commonly associated with carnivores include organs for capturing and disarticulating prey, in truth, these assumptions may be misleading, as some carnivores do not hunt and are scavengers. Thus they do not have the associated with hunting carnivores. Carnivores have comparatively short digestive systems, as they are not required to break down tough cellulose found in plants, many animals that hunt other animals have evolved eyes that face forward, thus making depth perception possible. This is almost universal among mammalian predators, other predators, like crocodiles, as well as most reptiles and amphibians, have sideways facing eyes and hunt by ambush rather than pursuit. The first vertebrate carnivores were fish, and then amphibians that moved on to land, early tetrapods were large amphibious piscivores. Some scientists assert that Dimetrodon was the first terrestrial vertebrate to develop the curved, serrated teeth that enable a predator to eat prey much larger than itself. While amphibians continued to feed on fish and later insects, reptiles began exploring two new types, tetrapods, and later, plants. Carnivory was a transition from insectivory for medium and large tetrapods

28.
Ketogenic diet
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The ketogenic diet is a high-fat, adequate-protein, low-carbohydrate diet that in medicine is used primarily to treat difficult-to-control epilepsy in children. The diet forces the body to burn rather than carbohydrates. Normally, the contained in food are converted into glucose. However, if there is very little carbohydrate in the diet, the ketone bodies pass into the brain and replace glucose as an energy source. An elevated level of ketone bodies in the blood, a known as ketosis. The original therapeutic diet for paediatric epilepsy provides just enough protein for body growth and repair and this classic ketogenic diet contains a 4,1 ratio by weight of fat to combined protein and carbohydrate. Most dietary fat is made of molecules called long-chain triglycerides, however, medium-chain triglycerides —made from fatty acids with shorter carbon chains than LCTs—are more ketogenic. A variant of the classic diet known as the MCT ketogenic diet uses a form of coconut oil, as less overall fat is needed in this variant of the diet, a greater proportion of carbohydrate and protein can be consumed, allowing a greater variety of food choices. In the mid-1990s, Hollywood producer Jim Abrahams, whose sons severe epilepsy was effectively controlled by the diet, publicity included an appearance on NBCs Dateline programme and. First Do No Harm, a made-for-television film starring Meryl Streep. The foundation sponsored a research study, the results of which—announced in 1996—marked the beginning of renewed scientific interest in the diet. There is some evidence that adults with epilepsy may benefit from the diet, Clinical trials and studies in animal models suggest that ketogenic diets provide neuroprotective and disease-modifying benefits for a number of adult neurodegenerative disorders. As of 2012, there is limited clinical data in these areas. Epilepsy is one of the most common neurological disorders after stroke and it is diagnosed in a person having recurrent unprovoked seizures. These occur when cortical neurons fire excessively, hypersynchronously, or both, leading to disruption of normal brain function. This might affect, for example, the muscles, the senses, consciousness, a seizure can be focal or generalised. Epilepsy may occur for a variety of reasons, some forms have been classified into epileptic syndromes, Epilepsy is considered refractory when two or three anticonvulsant drugs have failed to control it. About 60% of patients will achieve control of their epilepsy with the first drug they use, when drugs fail, other options include epilepsy surgery, vagus nerve stimulation and the ketogenic diet. Although popular in the 1920s and 30s, it was abandoned in favour of new anticonvulsant drugs

29.
Pescetarianism
–
Pescetarianism /ˌpɛskəˈtɛəriənɪzm/ or pesco-vegetarianism is the practice of following a diet that includes fish or other seafood, but not the flesh of other animals. Most pescetarians maintain a vegetarian diet with the addition of fish and shellfish. Pescetarian or pescatarian is a formed as a portmanteau of the Italian word pesce. The English pronunciation of both pescetarian and pescatarian is /ˌpɛskᵻˈtɛəriən/, with the sound present in pescato, though not in the word pesce. Pesce in turn derives from the Latin piscis, which has the form pisci- when it serves as a prefix, a piscivore, a type of carnivore, subsists on a diet primarily of fish, whereas a pescetarian eats plant derivatives as well as fish. A similar term for the latter is vegequarian, the Merriam-Webster dictionary dates the origin of the term pescatarian to 1993 and defines it as, one whose diet includes fish but no other meat. Some pescetarians adopt their diet because of the inefficiency of other meat sources, for example, in the United States most cattle, chickens and pork were not free-range and fed with grains specifically grown for their food. Therefore, the impact and the amount of energy needed to feed a cow. Such pescetarians might prefer to eat fish, as opposed to farmed carnivorous fish that require food input of other fish. They might use such as the Seafood Watch to determine the sustainability of their seafood source. Other pescetarians might regard their diet as a transition to vegetarianism and they argued that they have to eat some kind of meat, and fish is the least unethical meat source compared to chicken or mammals. Eating certain kinds of fish raises HDL levels, and some fish are a convenient source of fatty acids. Pescetarianism conforms to Jewish dietary laws, as fish is parve – neither milk nor meat. In Sephardic Jewish homes, fish is never served with foods made with milk products, a member of the Liberal Judaism synagogue in Manchester founded The Pescetarian Society in 2015 to represent the interests of pescetarianism. Adhering to a diet closely resembling pescetarianism is a form of penance among Roman Catholics, western Rite Orthodox are slightly more lax, requiring a stricter fasting period but allowing a typical pescetarian diet as cited above. During fasting periods, dairy is prohibited, in general, an Orthodox Christian diet uses a variation on pescetarianism approximately half the liturgical year. These usages are described in the Typikon, or Ustav, of each local Orthodox Church, the Melkite Greek Catholic Church permits meat on Saturdays, Sundays, and certain feasts, all of which are not treated as fast days. The Melkite Church describes three levels of fasting, The Law – That which is required, The Tradition – That which the devout follow, in general, Eastern Christian monks eat no meat, but outside the aforementioned fasting periods, will consume dairy

30.
Vegetarian
–
Vegetarianism /vɛdʒɪˈtɛəriənɪzəm/ is the practice of abstaining from the consumption of meat, and may also include abstention from by-products of animal slaughter. Vegetarianism may be adopted for various reasons, many people object to eating meat out of respect for sentient life. Such ethical motivations have been codified under various religious beliefs, as well as animal rights advocacy, other motivations for vegetarianism are health-related, political, environmental, cultural, aesthetic, economic, or personal preference. A vegan diet excludes all animal products, including eggs and dairy, some vegans also avoid other animal products such as beeswax, leather or silk clothing, and goose-fat shoe polish. Often, prior to purchase or consumption, vegetarians will scrutinize products for animal-derived ingredients, vegetarians feelings vary with regard to these ingredients. Semi-vegetarian diets consist largely of vegetarian foods but may include fish or poultry, or sometimes other meats and those with diets containing fish or poultry may define meat only as mammalian flesh and may identify with vegetarianism. A pescetarian diet has been described as fish but no other meat, the term vegetarian has been in use since 1839 to refer to what was previously described as a vegetable diet. The word is believed to be a compound of vegetable. The term was popularized with the foundation of the Vegetarian Society in Manchester, the earliest occurrences of the term seem to be related to Alcott House, a school on the north side of Ham Common, London, opened in July 1838 by James Pierrepont Greaves. The earliest record of vegetarianism comes from Indus Valley Civilization as early as the 7th century BCE, in the Indian culture, the diet was closely connected with the attitude of nonviolence towards animals and was promoted by religious groups and philosophers. The ancient Indian work of Tirukkural explicitly and unambiguously emphasizes vegetarianism, chapter 26 of the Tirukkural, through couplets 251 to 260, deals exclusively on vegetarianism or veganism. Among the Hellenes, Egyptians and others, it had medical or ritual purification purposes and those nanny goats, ewes and sows which are with young or giving milk to their young are protected, and so are young ones less than six months old. Cocks are not to be caponized, husks hiding living beings are not to be burnt, one animal is not to be fed to another. —Edicts of Ashoka, Fifth Pillar Following the Christianization of the Roman Empire in late antiquity, vegetarianism practically disappeared from Europe, as it did on other continents, except India. Several orders of monks in medieval Europe restricted or banned the consumption of meat for ascetic reasons and it re-emerged during the Renaissance, becoming more widespread in the 19th and 20th centuries. In 1847, the first Vegetarian Society was founded in the United Kingdom, Germany, the Netherlands, in 1886, the vegetarian colony Nueva Germania was founded in Paraguay, though its vegetarian aspect would prove short-lived. The International Vegetarian Union, an association of the societies, was founded in 1908. In the Western world, the popularity of vegetarianism grew during the century as a result of nutritional, ethical

31.
Paleolithic
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It extends from the earliest known use of stone tools, probably by Homo habilis initially,2.6 million years ago, to the end of the Pleistocene around 10,000 BP. The Paleolithic era is followed by the Mesolithic, the date of the Paleolithic–Mesolithic boundary may vary by locality as much as several thousand years. During the Paleolithic period, humans grouped together in small societies such as bands, the Paleolithic is characterized by the use of knapped stone tools, although at the time humans also used wood and bone tools. Other organic commodities were adapted for use as tools, including leather and vegetable fibers, however, due to their nature, surviving artifacts of the Paleolithic era are known as paleoliths. About 50,000 years ago, there was a increase in the diversity of artifacts. For the first time in Africa, bone artifacts and the first art appear in the archaeological record, the first evidence of human fishing is also noted, from artifacts in places such as Blombos cave in South Africa. The new technology generated an explosion of modern humans which is believed to have led to the extinction of the Neanderthals. Humankind gradually evolved from members of the genus Homo—such as Homo habilis. The climate during the Paleolithic consisted of a set of glacial and interglacial periods in which the climate periodically fluctuated between warm and cool temperatures, by c. 50,000 – c. 40,000 BP, the first humans set foot in Australia. By c. 45,000 BP, humans lived at 61°N latitude in Europe, by c. 30,000 BP, Japan was reached, and by c. 27,000 BP humans were present in Siberia, above the Arctic Circle. At the end of the Upper Paleolithic, a group of humans crossed Beringia, the term Paleolithic was coined by archaeologist John Lubbock in 1865. It derives from Greek, παλαιός, palaios, old, and λίθος, lithos, stone, human evolution is the part of biological evolution concerning the emergence of anatomically modern humans as a distinct species. The Paleolithic Period coincides almost exactly with the Pleistocene epoch of geologic time and this epoch experienced important geographic and climatic changes that affected human societies. During the preceding Pliocene, continents had continued to drift from possibly as far as 250 km from their present locations to positions only 70 km from their current location. South America became linked to North America through the Isthmus of Panama, most of Central America formed during the Pliocene to connect the continents of North and South America, allowing fauna from these continents to leave their native habitats and colonize new areas. Africas collision with Asia created the Mediterranean Sea, cutting off the remnants of the Tethys Ocean, climates during the Pliocene became cooler and drier, and seasonal, similar to modern climates. The formation of an Arctic ice cap around 3 million years ago is signaled by a shift in oxygen isotope ratios and ice-rafted cobbles in the North Atlantic. Mid-latitude glaciation probably began before the end of the epoch, the global cooling that occurred during the Pliocene may have spurred on the disappearance of forests and the spread of grasslands and savannas

32.
Fruit
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In botany, a fruit is the seed-bearing structure in flowering plants formed from the ovary after flowering. Fruits are the means by which angiosperms disseminate seeds, accordingly, fruits account for a substantial fraction of the worlds agricultural output, and some have acquired extensive cultural and symbolic meanings. On the other hand, in usage, fruit includes many structures that are not commonly called fruits, such as bean pods, corn kernels, tomatoes. The section of a fungus that produces spores is called a fruiting body. Many common terms for seeds and fruit do not correspond to the botanical classifications, however, in botany, a fruit is the ripened ovary or carpel that contains seeds, a nut is a type of fruit and not a seed, and a seed is a ripened ovule. Examples of culinary vegetables and nuts that are botanically fruit include corn, cucurbits, eggplant, legumes, sweet pepper, in addition, some spices, such as allspice and chili pepper, are fruits, botanically speaking. g. Botanically, a grain, such as corn, rice, or wheat, is also a kind of fruit. However, the wall is very thin and is fused to the seed coat. The outer, often edible layer, is the pericarp, formed from the ovary and surrounding the seeds, the pericarp may be described in three layers from outer to inner, the epicarp, mesocarp and endocarp. Fruit that bears a prominent pointed terminal projection is said to be beaked, a fruit results from maturation of one or more flowers, and the gynoecium of the flower forms all or part of the fruit. Inside the ovary/ovaries are one or more ovules where the megagametophyte contains the egg cell, after double fertilization, these ovules will become seeds. The ovules are fertilized in a process starts with pollination. After pollination, a tube grows from the pollen through the stigma into the ovary to the ovule, later the zygote will give rise to the embryo of the seed, and the endosperm mother cell will give rise to endosperm, a nutritive tissue used by the embryo. As the ovules develop into seeds, the ovary begins to ripen and the ovary wall, in some multiseeded fruits, the extent to which the flesh develops is proportional to the number of fertilized ovules. The pericarp is often differentiated into two or three distinct layers called the exocarp, mesocarp, and endocarp, in some fruits, especially simple fruits derived from an inferior ovary, other parts of the flower, fuse with the ovary and ripen with it. In other cases, the sepals, petals and/or stamens and style of the fall off. When such other floral parts are a significant part of the fruit, it is called an accessory fruit, since other parts of the flower may contribute to the structure of the fruit, it is important to study flower structure to understand how a particular fruit forms. There are three modes of fruit development, Apocarpous fruits develop from a single flower having one or more separate carpels

33.
Berry
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In everyday language, a berry is a small, pulpy, and often edible fruit. Berries are usually juicy, rounded, brightly colored, sweet or sour, common examples are strawberries, raspberries, blueberries, and red- and blackcurrants. In Britain, soft fruit is a term for such fruits. The scientific usage of the term differs from common usage. In scientific terminology, a berry is a fruit produced from the ovary of a flower in which the outer layer of the ovary wall develops into an edible fleshy portion. The definition includes many fruits that are not commonly known as berries, such as grapes, tomatoes, cucumbers, eggplants, fruits excluded by the botanical definition include strawberries, raspberries, and blackberries, which are aggregate fruits. A plant bearing berries is said to be bacciferous or baccate, while many berries are edible, some are poisonous to humans, such as deadly nightshade and pokeweed. Others, such as the white mulberry, red mulberry, and elderberry, are poisonous when unripe, berries are eaten worldwide and often used in jams, preserves, cakes or pies. The berry industry varies from country to country as do types of cultivated or growing in the wild. Berries have been valuable as a source for humans since before the start of agriculture. They were a staple for early hunter-gatherers for thousands of years. In time, humans learned to store berries so that they could be used in the winter and they may be made into fruit preserves, and among Native Americans, mixed with meat and fats as pemmican. Berries also began to be cultivated in Europe and other countries, in Japan, between the 10th and 18th centuries, the term ichibigo referred to many berry crops. The most widely cultivated berry of modern times, however, is the strawberry, the strawberry was mentioned by ancient Romans, who thought it had medicinal properties, but it was then not a staple of agriculture. Woodland strawberries began to be grown in French gardens in the 14th century, the musky-flavored strawberry began to be grown in European gardens in the late 16th century. Later, the Virginia strawberry was grown in Europe and the United States, the most commonly consumed strawberry, the garden strawberry, is an accidental hybrid of the Virginia strawberry and a Chilean variety Fragaria chiloensis. Soon after, Antoine Nicolas Duchesne began to study the breeding of strawberries and made several discoveries crucial to the science of plant breeding, such as the sexual reproduction of strawberry. A form of the berry is found in all the Germanic languages, for example, Old English berie compares with Old Saxon and Old High German beri

34.
Leaf vegetable
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Leaf vegetables, also called potherbs, greens, vegetable greens, leafy greens, or salad greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. Although they come from a wide variety of plants, most share a great deal with other leaf vegetables in nutrition. Nearly one thousand species of plants with leaves are known. Leaf vegetables most often come from short-lived herbaceous plants such as lettuce, woody plants whose leaves can be eaten as leaf vegetables include Adansonia, Aralia, Moringa, Morus, and Toona species. The leaves of many crops are also edible for humans. Examples include alfalfa, clover, and most grasses, including wheat and these plants are often much more prolific than more traditional leaf vegetables, but exploitation of their rich nutrition is difficult, primarily because of their high fiber content. This obstacle can be overcome by further processing such as drying and grinding into powder or pulping and pressing for juice, Leaf vegetables contain many typical plant nutrients, but since they are photosynthetic tissues, their vitamin K levels are particularly notable. Phylloquinone, the most common form of the vitamin, is involved in photosynthesis. This causes leaf vegetables to be the primary food class that interacts significantly with the anticoagulant warfarin, Leaf vegetables are typically low in calories and fat, and high in protein per calorie, dietary fiber, vitamin C, pro-vitamin A carotenoids, folate, manganese and vitamin K. The vitamin K content of leaf vegetables is particularly high, since these are photosynthetic tissues, accordingly, users of vitamin K antagonist medications, such as warfarin, must take special care to limit consumption of leaf vegetables. If leaves are cooked for food, they may be referred to as boiled greens, Leaf vegetables may be stir-fried, stewed, steamed, or consumed raw. Leaf vegetables stewed with pork are a dish in soul food. They are also eaten in a variety of South Asian dishes such as saag. Leafy greens can be used to other ingredients into an edible package similar to how a tortilla is used. Many green leafy vegetables, such as lettuce or spinach, can also be eaten raw, a green smoothie enables large quantities of raw leafy greens to be consumed by blending the leaves with fruit and water. In certain countries of Africa, various species of amaranth are very widely eaten boiled. Celosia argentea var. argentea or Lagos spinach is one of the main boiled greens in West African cuisine, in Greek cuisine, khorta are a common side dish, eaten hot or cold and usually seasoned with olive oil and lemon. Preboggion, a mixture of different wild boiled greens, is used in Ligurian cuisine to stuff ravioli, one of the main ingredients of preboggion are borage leaves

35.
Vegetable
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In everyday usage, a vegetable is any part of a plant that is consumed by humans as food as part of a meal. The term vegetable is somewhat arbitrary, and largely defined through culinary and it normally excludes other food derived from plants such as fruits, nuts, and cereal grains, but includes seeds such as pulses. The original meaning of the vegetable, still used in biology, was to describe all types of plant, as in the terms vegetable kingdom. At first, plants which grew locally would have been cultivated, nowadays, most vegetables are grown all over the world as climate permits, and crops may be cultivated in protected environments in less suitable locations. China is the largest producer of vegetables and global trade in agricultural products allows consumers to purchase vegetables grown in faraway countries, the scale of production varies from subsistence farmers supplying the needs of their family for food, to agribusinesses with vast acreages of single-product crops. Depending on the type of vegetable concerned, harvesting the crop is followed by grading, storing, processing, and marketing. Vegetables can be either raw or cooked and play an important role in human nutrition, being mostly low in fat and carbohydrates. Many nutritionists encourage people to consume plenty of fruit and vegetables, the word vegetable was first recorded in English in the early 15th century. It comes from Old French, and was applied to all plants. It derives from Medieval Latin vegetabilis growing, flourishing, a change from a Late Latin meaning to be enlivening, quickening. The meaning of vegetable as a plant grown for food was not established until the 18th century, in 1767, the word was specifically used to mean a plant cultivated for food, an edible herb or root. The year 1955 saw the first use of the shortened, slang term veggie, the broadest definition is the words use adjectivally to mean matter of plant origin to distinguish it from animal, meaning matter of animal origin. More specifically, a vegetable may be defined as any plant, part of which is used for food, a secondary meaning then being the edible part of such a plant. A more precise definition is any plant part consumed for food that is not a fruit or seed, falling outside these definitions are edible fungi and edible seaweed which, although not parts of plants, are often treated as vegetables. In everyday language, the fruit and vegetable are mutually exclusive. Fruit has a precise meaning, being a part that developed from the ovary of a flowering plant. This is considerably different from the words culinary meaning, while peaches, plums, and oranges are fruit in both senses, many items commonly called vegetables, such as eggplants, bell peppers, and tomatoes, are botanically fruits. The question of whether the tomato is a fruit or a vegetable found its way into the United States Supreme Court in 1893

36.
Legume
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A legume is a plant or its fruit or seed in the family Fabaceae. Legumes are grown agriculturally, primarily for their grain seed called pulse, for forage and silage. Well-known legumes include alfalfa, clover, peas, beans, lentils, lupin bean, mesquite, carob, soybeans, peanuts, Fabaceae is the most common family found in tropical rainforests and in dry forests in the Americas and Africa. A legume fruit is a dry fruit that develops from a simple carpel. A common name for type of fruit is a pod, although the term pod is also applied to a number of other fruit types, such as that of vanilla. Legumes are notable in that most of them have symbiotic nitrogen-fixing bacteria in structures called root nodules, for that reason, they play a key role in crop rotation. The term pulse, as used by the United Nations Food and this excludes green beans and green peas, which are considered vegetable crops. Also excluded are seeds that are grown for oil extraction. However, in usage, these distinctions are not always clearly made. Some Fabaceae, such as Scotch broom and other Genisteae, are leguminous but are not called legumes by farmers. Farmed legumes can belong to many classes, including forage, grain, blooms, pharmaceutical/industrial, fallow/green manure. Most commercially farmed species fill two or more roles simultaneously, depending upon their degree of maturity when harvested, grain legumes are cultivated for their seeds. The seeds are used for human and animal consumption or for the production of oils for industrial uses, grain legumes include beans, lentils, lupins, peas, and peanuts. Like other plant-based foods, pulses contain no cholesterol and little fat or sodium, Legumes are also an excellent source of resistant starch which is broken down by bacteria in the large intestine to produce short-chain fatty acids used by intestinal cells for food energy. Preliminary studies in humans include the potential for regular consumption of legumes in a diet to affect metabolic syndrome. There is evidence that a portion of pulses in a diet may lower blood pressure and reduce LDL cholesterol levels. Some, like alfalfa, clover, vetch, stylo, or Arachis, are sown in pasture, other forage legumes such as Leucaena or Albizia are woody shrub or tree species that are either broken down by livestock or regularly cut by humans to provide livestock feed. Legume species grown for their flowers include lupins, which are farmed commercially for their blooms as well as being popular in gardens worldwide, industrially farmed legumes include Indigofera and Acacia species, which are cultivated for dye and natural gum production, respectively

37.
Nut (fruit)
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A nut is a fruit composed of a hard shell and a seed, which is generally edible. In a general context, however, a variety of dried seeds are called nuts. The translation of nut in certain languages frequently requires paraphrases, as the word is ambiguous. Most seeds come from fruits that naturally free themselves from the shell, unlike nuts such as hazelnuts, chestnuts, and acorns, which have hard shell walls and originate from a compound ovary. The general and original usage of the term is less restrictive, and many nuts, such as almonds, pecans, pistachios, walnuts, common usage of the term often refers to any hard-walled, edible kernel as a nut. A nut in botany is a dry fruit with one seed in which the ovary wall becomes increasingly hard as it matures. Most nuts come from the pistils with inferior ovaries and all are indehiscent, true nuts are produced, for example, by some plant families of the order Fagales. Order Fagales Family Fagaceae Beech Chestnut Oak Stone-oak Tanoak Family Betulaceae Hazel, in botany, this term specifically refers to a pyrena or pyrene, which is a seed covered by a stony layer, such as the kernel of a drupe. Walnuts and hickories have fruits that are difficult to classify and they are considered to be nuts under some definitions, but are also referred to as drupaceous nuts. Tryma is a term for hickory fruits. In common use, a nut is, as the name implies. This most often comes up regarding allergies, where people are allergic specifically to peanuts. A nut in cuisine is a less restrictive category than a nut in botany. Any large, oily kernels found within a shell and used in food are called nuts. Nuts are an important source of nutrients for humans and wildlife. Because nuts generally have an oil content, they are a highly prized food. A large number of seeds are edible by humans and used in cooking, eaten raw, sprouted, or roasted as a food, or pressed for oil that is used in cookery. Nuts are also a significant source of nutrition for wildlife, Nuts used for food, whether true nut or not, are among the most common food allergens

38.
Tuber
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Tubers are enlarged structures in some plant species used as storage organs for nutrients. They are used for the plants perennation, to energy and nutrients for regrowth during the next growing season. Stem tubers form from thickened rhizomes or stolons, common plant species with stem tubers include potato and yam. Some sources also treat modified lateral roots under the definition, these are encountered in sweet potato, cassava, the term originates from Latin tuber, meaning lump, bump, swelling. Some sources define the term tuber to mean only structures derived from stems, a stem tuber forms from thickened rhizomes or stolons. The top sides of the tuber produce shoots that grow into stems and leaves. They tend to form at the sides of the parent plant and are most often located near the soil surface, the underground stem tuber is normally a short-lived storage and regenerative organ developing from a shoot that branches off a mature plant. The offsprings or new tubers are attached to a parent tuber or form at the end of a hypogeogenous rhizome, some plants also form smaller tubers and/or tubercules which act like seeds, producing small plants that resemble seedlings. Stem tubers generally start off as enlargements of the section of a seedling. Tuberous begonia, yams, and Cyclamen are commonly grown stem tubers, mignonette vine produces aerial stem tubers on 12-to-25-foot-tall vines, the tubers fall to the ground and grow. Enlarged stolons thicken to develop into storage organs, the tuber has all the parts of a normal stem, including nodes and internodes. The nodes are the eyes and each has a leaf scar, the nodes or eyes are arranged around the tuber in a spiral fashion beginning on the end opposite the attachment point to the stolon. The terminal bud is produced at the farthest point away from the stolon attachment, internally, a tuber is filled with starch stored in enlarged parenchyma like cells. The inside of a tuber has the cell structures of any stem, including a pith, vascular zones. The tuber is produced in one growing season and used to perennate the plant, as the main shoot develops from the tuber, the base of the shoot close to the tuber produces adventitious roots and lateral buds on the shoot. The shoot also produces stolons that are long etiolated stems, the stolon elongates during long days with the presence of high auxins levels that prevent root growth off of the stolon. Before new tuber formation begins, the stolon must be a certain age, the enzyme lipoxygenase makes a hormone, jasmonic acid, which is involved in the control of potato tuber development. The stolons are easily recognized when potato plants are grown from seeds, as the plants grow, stolons are produced around the soil surface from the nodes

39.
Cereal
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A cereal is any grass cultivated for the edible components of its grain, composed of the endosperm, germ, and bran. Cereal grains are grown in quantities and provide more food energy worldwide than any other type of crop and are therefore staple crops. Edible grains from plant families, such as buckwheat, quinoa. In their natural form, cereals are a source of vitamins, minerals, carbohydrates, fats, oils. When refined by the removal of the bran and germ, the endosperm is mostly carbohydrate. In some developing nations, grain in the form of rice, wheat, millet, in developed nations, cereal consumption is moderate and varied but still substantial. The word cereal is derived from Ceres, the Roman goddess of harvest, agriculture allowed for the support of an increased population, leading to larger societies and eventually the development of cities. It also created the need for organization of political power, as decisions had to be made regarding labor and harvest allocation and access rights to water. Agriculture bred immobility, as populations settled down for long periods of time, early Neolithic villages show evidence of the development of processing grain. The Levant is the ancient home of the ancestors of wheat, barley and peas, there is evidence of the cultivation of figs in the Jordan Valley as long as 11,300 years ago, and cereal production in Syria approximately 9,000 years ago. During the same period, farmers in China began to farm rice and millet, using man-made floods, fiber crops were domesticated as early as food crops, with China domesticating hemp, cotton being developed independently in Africa and South America, and Western Asia domesticating flax. The first cereal grains were domesticated by early primitive humans, about 8,000 years ago, they were domesticated by ancient farming communities in the Fertile Crescent region. Emmer wheat, einkorn wheat, and barley were three of the so-called Neolithic founder crops in the development of agriculture, around the same time, millets and rices were starting to become domesticated in East Asia. Sorghum and millets were also being domesticated in sub-Saharan West Africa, while each individual species has its own peculiarities, the cultivation of all cereal crops is similar. Most are annual plants, consequently one planting yields one harvest, wheat, rye, triticale, oats, barley, and spelt are the cool-season cereals. These are hardy plants grow well in moderate weather and cease to grow in hot weather. The warm-season cereals are tender and prefer hot weather, barley and rye are the hardiest cereals, able to overwinter in the subarctic and Siberia. Many cool-season cereals are grown in the tropics, however, some are only grown in cooler highlands, where it may be possible to grow multiple crops per year

40.
Beef
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Beef is the culinary name for meat from cattle, particularly skeletal muscle. Humans have been eating beef since prehistoric times, Beef is a complete source of protein, and provides many of the essential fatty acids, vitamins, and minerals that humans need. Beef skeletal muscle meat can be cut into roasts, short ribs or steak, Some cuts are processed, and trimmings, usually mixed with meat from older, leaner cattle, are ground, minced or used in sausages. The blood is used in varieties of blood sausage. Some intestines are cooked and eaten as-is, but are often cleaned and used as natural sausage casings. The bones are used for making beef stock, Beef from steers and heifers is very similar. According to the most recent National Beef Quality Audit, heifer carcasses had slightly more marbling than steer carcasses, depending on economics, the number of heifers kept for breeding varies. The meat from older bulls is usually tougher, so it is used for mince. Beef is the third most widely consumed meat in the world, accounting for about 25% of meat production worldwide, after pork and poultry at 38% and 30% respectively. According to the data from OECD, the average Uruguayan ate over 42 kg of beef or veal in 2014, cattle are considered sacred in the culture of India and there is prohibition on selling and consumption of beef in much of India. Though India is the largest producer and exporter of meat in the world. In 2015, the worlds largest exporters of beef including the meat, were India, Brazil. Beef production is important to the economies of Uruguay, Canada, Paraguay, Mexico, Argentina, Belarus. The word beef is from the Latin bōs, in contrast to cow which is from Middle English cou, after the Norman Conquest, the French-speaking nobles who ruled England naturally used French words to refer to the meats they were served. Thus, various Anglo-Saxon words were used for the animal by the peasants, Beef is cognate with bovine through the Late Latin bovīnus. People have eaten the flesh of bovines from prehistoric times, some of the earliest known paintings, such as those of Lascaux. People domesticated cattle around 8000 BC to provide access to beef, milk. Most cattle originated in the Old World, with the exception of bison hybrids, examples include the Wagyū from Japan, Ankole-Watusi from Egypt, and longhorn Zebu from the Indian subcontinent

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Pork
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Pork is the culinary name for meat from the domestic pig. It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BC, Pork is eaten both freshly cooked and preserved. Curing extends the life of the pork products. Ham, smoked pork, gammon, bacon and sausage are examples of preserved pork, charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is the most popular meat in East and Southeast Asia and it is highly prized in Asian cuisines for its fat content and pleasant texture. Consumption of pork is forbidden by Jewish and Muslim dietary law, the sale of pork is illegal or severely restricted in Israel and in certain Muslim countries, particularly those where sharia law is part of their constitution. The pig is one of the oldest forms of livestock, having been domesticated as early as 5000 BC and it is believed to have been domesticated either in the Near East or in China from the wild boar. The adaptable nature and omnivorous diet of this creature allowed early humans to domesticate it much earlier than other forms of livestock. Pigs were mostly used for food, but people also used their hides for shields and shoes, their bones for tools and weapons, and their bristles for brushes. Charcuterie is the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galantines, pâtés, and confit, primarily from pork. Originally intended as a way to preserve meats before the advent of refrigeration, in 15th century France, local guilds regulated tradesmen in the food production industry in each city. The guilds that produced charcuterie were those of the charcutiers, the members of this guild produced a traditional range of cooked or salted and dried meats, which varied, sometimes distinctively, from region to region. The only raw meat the charcutiers were allowed to sell was unrendered lard, the charcutier prepared numerous items, including pâtés, rillettes, sausages, bacon, trotters, and head cheese. Due to the nature of the meat in Western culinary history. The year-round availability of meat and fruits has not diminished the popularity of this combination on Western plates, Pork is the most widely eaten meat in the world, accounting for about 38% of meat production worldwide. Consumption varies widely from place to place, the meat is taboo to eat in the Middle East and most of the Muslim world because of Jewish kosher and Islamic Halal dietary restrictions. But pork is widely consumed in East and Southeast Asia, Europe, Sub-Saharan Africa, as the result, large numbers of pork recipes are developed throughout the world. Feijoada for example, the dish of Brazil, is traditionally prepared with pork trimmings, ears, tail

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Poultry
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Poultry are domesticated birds kept by humans for the eggs they produce, their meat, or their feathers. These birds are most typically members of the superorder Galloanserae, especially the order Galliformes, if there are ducks and or geese that are kept as pets they shall not be considered poultry unlike domesticated chickens. Poultry also includes other birds that are killed for their meat, such as the young of pigeons but does not include wild birds hunted for sport or food. The word poultry comes from the French/Norman word poule, itself derived from the Latin word pullus, the domestication of poultry took place several thousand years ago. This may have originally been as a result of people hatching and rearing young birds from eggs collected from the wild, but later involved keeping the birds permanently in captivity. Domesticated chickens may have used for cockfighting at first and quail kept for their songs. Selective breeding for fast growth, egg-laying ability, conformation, plumage and docility took place over the centuries, although some birds are still kept in small flocks in extensive systems, most birds available in the market today are reared in intensive commercial enterprises. Poultry is the second most widely eaten type of meat globally and, along with eggs, all poultry meat should be properly handled and sufficiently cooked in order to reduce the risk of food poisoning. The word poultry comes from the Middle English pultrie, from Old French pouletrie, from pouletier, poultry dealer, the word pullet itself comes from Middle English pulet, from Old French polet, both from Latin pullus, a young fowl, young animal or chicken. The word fowl is of Germanic origin, poultry can be defined as domestic fowls, including chickens, turkeys, geese and ducks, raised for the production of meat or eggs and the word is also used for the flesh of these birds used as food. The Encyclopædia Britannica lists the bird groups but also includes guinea fowl. In colloquial speech, the term fowl is often used near-synonymously with domesticated chicken, or with poultry or even just bird, both words are also used for the flesh of these birds. Poultry can be distinguished from game, defined as wild birds or mammals hunted for food or sport, chickens are medium-sized, chunky birds with an upright stance and characterised by fleshy red combs and wattles on their heads. Males, known as cocks, are larger, more boldly coloured. Chickens are gregarious, omnivorous, ground-dwelling birds that in their natural surroundings search among the leaf litter for seeds, invertebrates and they seldom fly except as a result of perceived danger, preferring to run into the undergrowth if approached. Todays domestic chicken is descended from the wild red junglefowl of Asia. Domestication is believed to have taken place between 7,000 and 10,000 years ago, and what are thought to be fossilized chicken bones have been found in northeastern China dated to around 5,400 BC. Archaeologists believe domestication was originally for the purpose of cockfighting, the bird being a doughty fighter

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Fish
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A fish is any member of a group of animals that consist of all gill-bearing aquatic craniate animals that lack limbs with digits. They form a group to the tunicates, together forming the olfactores. Included in this definition are the living hagfish, lampreys, and cartilaginous, tetrapods emerged within lobe-finned fishes, so cladistically they are fish as well. However, traditionally fish are rendered obsolete or paraphyletic by excluding the tetrapods, because in this manner the term fish is defined negatively as a paraphyletic group, it is not considered a formal taxonomic grouping in systematic biology. The traditional term pisces is considered a typological, but not a phylogenetic classification, the earliest organisms that can be classified as fish were soft-bodied chordates that first appeared during the Cambrian period. Although they lacked a true spine, they possessed notochords which allowed them to be more agile than their invertebrate counterparts, fish would continue to evolve through the Paleozoic era, diversifying into a wide variety of forms. Many fish of the Paleozoic developed external armor that protected them from predators, the first fish with jaws appeared in the Silurian period, after which many became formidable marine predators rather than just the prey of arthropods. Fish are abundant in most bodies of water and they can be found in nearly all aquatic environments, from high mountain streams to the abyssal and even hadal depths of the deepest oceans. With 33,100 described species, fish exhibit greater species diversity than any group of vertebrates. Fish are an important resource for humans worldwide, especially as food, commercial and subsistence fishers hunt fish in wild fisheries or farm them in ponds or in cages in the ocean. They are also caught by fishers, kept as pets, raised by fishkeepers. Fish have had a role in culture through the ages, serving as deities, religious symbols, fish do not represent a monophyletic group, and therefore the evolution of fish is not studied as a single event. Early fish from the record are represented by a group of small, jawless. Jawless fish lineages are mostly extinct, an extant clade, the lampreys may approximate ancient pre-jawed fish. The first jaws are found in Placodermi fossils, the diversity of jawed vertebrates may indicate the evolutionary advantage of a jawed mouth. It is unclear if the advantage of a hinged jaw is greater biting force, improved respiration, fish may have evolved from a creature similar to a coral-like sea squirt, whose larvae resemble primitive fish in important ways. The first ancestors of fish may have kept the form into adulthood. Fish are a group, that is, any clade containing all fish also contains the tetrapods

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Seafood
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Seafood is any form of sea life regarded as food by humans. Seafood prominently includes fish and shellfish, shellfish include various species of molluscs, crustaceans, and echinoderms. Historically, sea mammals such as whales and dolphins have been consumed as food, edible sea plants, such as some seaweeds and microalgae, are widely eaten as seafood around the world, especially in Asia. In North America, although not generally in the United Kingdom, for the sake of completeness, this article includes all edible aquatic life. The harvesting of seafood is usually known as fishing or hunting. Seafood is often distinguished from meat, although it is still animal and is excluded in a vegetarian diet. Seafood is an important source of protein in many diets around the world, most of the seafood harvest is consumed by humans, but a significant proportion is used as fish food to farm other fish or rear farm animals. Some seafoods are used as food for other plants, in these ways, seafoods are indirectly used to produce further food for human consumption. Products, such as oil and spirulina tablets are also extracted from seafoods. Some seafood is feed to fish, or used to feed domestic pets, such as cats. The harvesting, processing, and consuming of seafoods are ancient practices with archaeological evidence dating back well into the Paleolithic, isotopic analysis of the skeletal remains of Tianyuan man, a 40, 000-year-old modern human from eastern Asia, has shown that he regularly consumed freshwater fish. Archaeology features such as middens, discarded fish bones and cave paintings show that sea foods were important for survival. During this period, most people lived a lifestyle and were, of necessity. However, where there are examples of permanent settlements such as those at Lepenski Vir. The ancient river Nile was full of fish, fresh and dried fish were a food for much of the population. The Egyptians had implements and methods for fishing and these are illustrated in scenes, drawings. Some representations hint at fishing being pursued as a pastime, fishing scenes are rarely represented in ancient Greek culture, a reflection of the low social status of fishing. However, Oppian of Corycus, a Greek author wrote a treatise on sea fishing

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Entomophagy
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Entomophagy is the human use of insects as food. The eggs, larvae, pupae, and adults of insects have been eaten by humans from prehistoric times to the present day. Human insect-eating is common to cultures in most parts of the world, including North, Central, and South America, and Africa, Asia, Australia, over 1,000 species of insects are known to be eaten in 80% of the worlds nations. The total number of ethnic groups recorded to practice entomophagy is around 3,000, however, in some societies insect-eating is uncommon or even taboo. Today insect eating is rare in the world, but insects remain a popular food in many regions of Latin America, Africa, Asia. Some companies are trying to introduce insects into Western diets, FAO has registered some 1900 edible insect species and estimates there were in 2005 some 2 billion insect consumers worldwide. They also suggest entomophagy should be considered as a solution to environmental pollution, entomophagy is sometimes defined broadly to cover the eating of arthropods other than insects, including arachnids and myriapods. There are over 1,900 known species of arthropods that are edible to humans, Insects, nematodes and fungi that obtain their nutrition from insects are sometimes termed entomophagous, especially in the context of biological control applications. These may also be more specifically classified into predators, parasites or parasitoids, while viruses, bacteria, before humans had tools to hunt or farm, insects may have represented an important part of their diet. Evidence has been found analyzing coprolites from caves in the US, coprolites in caves in the Ozark Mountains were found to contain ants, beetle larvae, lice, ticks, and mites. Evidence suggests that evolutionary precursors of Homo sapiens were also entomophagous, insectivory also features to various degrees amongst extant primates, such as marmosets and tamarins, and some researchers suggest that the earliest primates were nocturnal, arboreal insectivores. Similarly, most extant apes are insectivorous to some degree, cave paintings in Altamira, north Spain, dated from about 30,000 to 9,000 BC, depict the collection of edible insects and wild bee nests, suggesting a possibly entomophagous society. Cocoons of wild silkworm were found in ruins in the Shanxi province of China, the cocoons were discovered with large holes, suggesting the pupae were eaten. Many ancient entomophagy practices have changed little over time compared with other agricultural practices, entomophagy can be divided into two categories, insects used as a source of nutrients and insects as condiments. Some insects are eaten as larvae or pupae, others as adults, There are a large number of cultures that embrace the eating of insects. The species include 235 butterflies and moths,344 beetles,313 ants, bees and wasps,239 grasshoppers, crickets and cockroaches,39 termites, other commonly eaten insects are termites, cicadas and dragonflies. Insects are known to be eaten in 80% of the worlds nations, the leafcutter ant Atta laevigata is traditionally eaten in some regions of Colombia and northeast Brazil. In southern Africa, the widespread moth Gonimbrasia belinas large caterpillar, in Australia, the witchetty grub is eaten by the indigenous population